Still reeling from the holiday?  Still got some leftovers in the fridge?  Well, I’ve got a cool idea for you!  Turn those leftovers into these delicious Thanksgiving Stuffed Mushrooms.  Grab that leftover cornbread dressing and cranberry sauce and with some mushrooms and Borden® shredded Gouda, you’ve got a great snack or appetizer.
I LOVE stuffed mushrooms of any kind, so it just made sense to makeover Thanksgiving leftovers into these delicious babies. Â And they’re so simple. Â And only 4 ingredients!
They’re seriously delicious, too. Â You could even chop up some leftover turkey and add it to the filling if you wanted them a bit heartier.
I love using Borden Cheese because it is brought to you by a cooperative of more than 8,000 family-owned dairy farms across the United States.  There’s definitely something reassuring about that.  🙂  Y’all enjoy!
Ingredients
- 1 pound mushrooms
- 1 cup leftover cornbread dressing
- 1 cup Borden Shredded Gouda Cheese
- 3 tablespoons leftover jellied cranberry sauce
Instructions
- Preheat the oven to 350° and lightly spray a baking pan with nonstick cooking spray.
- Clean the mushrooms with a soft towel and remove the stems. In a medium bowl, mix the dressing and cheese together. Spoon a heaping tablespoon of the mixture into each mushroom cap. Place on the baking sheet. Bake for 18 to 20 minutes or until the filling is heated through.
- Melt the cranberry sauce in the microwave and drizzle over the stuff mushrooms.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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