Cornbread Mushroom Stuffing

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Cornbread Stuffing Mushrooms

Cook Time: 30 minutes

Serving Size: 8

Ingredients

  • 8 large portobello mushroom caps
  • Salt and ground black pepper
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 1 medium leek, green and white parts, sliced
  • 1 medium carrot, grated
  • 1 celery stalk, finely diced
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 2 cups diced cornbread
  • Vegetable broth, as needed

Instructions

  1. Heat the oven to 350 F.
  2. Arrange the mushrooms on a rimmed baking sheet, gill sides up. Sprinkle with salt and pepper, then roast for 15 minutes.
  3. Meanwhile, in a large skillet over medium-high heat, melt the butter. Add the onion and leek and saute until tender, about 7 to 8 minutes. Add the carrot, celery, thyme and rosemary and cook until tender, about another 5 minutes. Remove the pan from the heat and gently fold in the cornbread.
  4. When the mushrooms are done, pour any liquid that has collected on the rimmed baking sheet into the cornbread mixture. If the mixture is dry, sprinkle in a bit of vegetable broth. Gently mix. Spoon the mixture into the mushroom caps and return to the oven. Bake for 20 minutes, or until lightly browned on top.
  5. The Associated Press
http://food.lohudblogs.com/2012/10/30/cornbread-mushroom-stuffing/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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