Stuffing-Stuffed Mushrooms | Recipe Cart
Stuffed Mushrooms with Cornbread Stuffing | Perfectly caramelized caps & flavorful filling. Recipe from cooking.nytimes.com.
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Ingredients
- 3 tablespoons olive oil, plus more for greasing pan
- 24 large cremini mushrooms (about 1 1/4 pounds), each about 2 inches wide
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt
- black pepper
- 3 tablespoons unsalted butter
- 2 small stalks celery, finely chopped (about 2/3 cup), plus 1 tablespoon minced celery leaves
- 2 large shallots, minced
- 3 garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon poultry seasoning
- 1 teaspoon celery seeds
- 6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
- 1 to 1 1/2 cups grated Gruyère or Emmental cheese
- 4 tablespoons minced fresh parsley
- 2 large eggs
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