Thanksgiving leftovers go from absolute wonder to total boredom as the days pass after turkey day. By day three, you’re still hiding under mounds of potatoes and gravy, but so over the leftover sandwich. You don’t want to waste, but you’d like a taste profile different from the original meal. While mashed potatoes are easy to repurpose (shepard’s pie, pierogies, croquettes), stuffing gets old. But yet, with a little bit of ingenuity, you can make a glorious appetizer out of the remnants of the holiday.
These mushrooms are stuffed with a combination of ground beef, spinach and cheese to make a mini-meatball as a baked, one-bite delicacy. Feel free to chuck in leftover vegetables (roasted red peppers or caramelized onions work well) or different greens (kale or swiss chard) to make the same deliciousness with whatever solid ingredients you have on hand. You’ll be most pleased with the increased fridge space and the dying of the rumble in your tummy, not to mention the end of turkey malaise.
Post-Thanksgiving Stuffed Mushrooms
1/2 lb. of ground beef
1 c. of leftover stuffing
1/4 c. of spinach leaves, defrosted and squeezed of liquid
1 lb. of mushrooms, cleaned and stems removed.
1/2 c. of parmasean
1 tsp. of fennel seeds
1 c. of mozzarella cheese
Wipe the mushrooms clean and remove the stems. If you’d like, chop the stems and add to the filling that you’ll mix in a bit. Line a cookie sheet with foil and grease with olive oil or melted butter. Place the mushroom caps on the cookie sheet and preheat the oven to 375°.
In a standing mixer (or with your hands in a mixing bowl), blend the ground beef, stuffing, mushroom stems, spinach, parmasean and fennel. Fill the mushrooms with a few tablespoons of filling, using a spoon to smooth the mounds into round balls. Sprinkle with parmasean cheese and bake in the oven for 25 – 30 minutes, until the mushrooms are golden on top and cooked through. Serve with toothpicks.