- 2 cups leftover stuffing
- 1 cup grated provolone cheese (about 3 ounces)
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup green onions, chopped
- 1 tablespoon olive oil (optional)
- 18 large button mushrooms (about 1 pound), stems removed
- Olive oil
- Preheat oven to 400°F. Break up stuffing into bowl. Add 3/4 cup cheese, egg, parsley, basil, and green onions; mix well. If mixture seems dry, add 1 tablespoon olive oil to moisten. Season with salt and pepper.
- Scoop out center of mushroom caps using small spoon. Fill each mushroom with stuffing; place on rimmed baking sheet. Drizzle with olive oil and sprinkle with remaining 1/4 cup cheese. Bake until stuffing is golden brown on top, about 15 minutes. Serve hot or at room temperature. (Can be made 2 hours ahead. Let stand covered at room temperature.)