Mushroom Stuffing with Parmesan

MUSHROOM STUFFING WITH PARMESAN

Recipe adapted from Sargento®

Yield: 8 servings

 

Ingredients:

6 cups bread stuffing from the Bakery Department

1/2 cup shallots, minced

1 Tbsp. olive oil

2 lbs. mushrooms, cleaned and chopped (shiitake, oyster, cremini, enoki or a mixture)

Salt and pepper, to taste

1/2 cup chopped Italian flat leaf parsley

2 garlic cloves, minced

7 sage leaves, chopped

2 cups half & half

4 large eggs

1 cup (4 oz.) Sargento® Shredded Parmesan Cheese

 

Directions:

Preheat oven to 350°F. Lightly grease a 9x13-inch pan and set aside.

 

Heat a large pan over medium heat. Cook shallots in olive oil, stirring occasionally, until soft, about 3 minutes. Add mushrooms, salt and pepper and cook until mushrooms are soft, about 15 minutes. Add parsley and garlic and cook, stirring occasionally, about 2 minutes. Remove pan from heat and stir in sage leaves.

 

In a large bowl, whisk together half & half, eggs, cheese, salt and pepper. Stir in mushroom mixture and bread until well coated. Let mixture stand for 10 minutes to allow bread to absorb some of the egg mixture.

 

Pour mixture into prepared pan. Bake until top is golden brown and toasted, about 30-35 minutes. Be careful to not overbake; the inside will be slightly softer than the crust. Serve warm.

 


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