Holiday Leftover Recipe: Stuffing Stuffed Portabella Mushrooms


Portabella mushroom caps, stems removed (reserve stems for filling)

4 oz. reduced fat cream cheese

1½ c. leftover stuffing

4 Tbsp. chopped pecans

½ c. reduced fat shredded cheese. Try shredded Italian blend.


Rub outside of each portabella mushroom cap with 1 tsp. olive oil. Place on a rimmed baking sheet. Fill each portabella mushroom cap with 1 oz. reduced-fat cream cheese and ¾ c. stuffing mixture. Top each with 1 Tbsp. chopped pecans and 2 Tbsp. reduced-fat shredded cheese. Bake at 350 degrees for 15-20 minutes.