This stuffed mushroom recipe uses leftovers from the previous dinner we had the night before, Elk Meatloaf with Sun-Dried Tomatoes. It was extremely easy to prepare since the meatloaf already had a flavorful base to it. All you have to do is mix the leftover meat along with softened cream cheese, Mozzarella and Parmesan cheeses. Soften the mushroom caps in butter, add the stuffing to the mushroom caps and bake till golden brown.
Just another creative way to reinvent any leftovers you have your refrigerator.
- 14-16 whole fresh mushrooms, stems removed
- leftover elk meatloaf, about 1 1/2 cups
- 4 ounces cream cheese, softened
- 1/2 cup Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
- 2 tablespoons butter
Preheat oven to 400°F. Clean mushrooms and remove stems. Heat an oven proof skillet over medium heat and melt 2 tablespoons butter. Set mushroom caps upside down in butter and cook for about 30 seconds. Turn and repeat. Remove the skillet from heat.
In a bowl, mix together left over meatloaf with softened cream cheese, Mozzarella and Parmesan cheeses. The mixture should be very thick. Fill each mushroom cap generously with the stuffing. Bake for 20 minutes in oven or until the filling is heated through, cheese is melted and the tops are golden brown.