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Thanksgiving Leftover Stuffed Mushrooms

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Cathy Trochelman


  • 4 portabella mushroom caps stems removed (reserve stems for filling)
  • 4 oz. cream cheese
  • 1 ½ c. cooked butternut squash diced
  • 1 ½ c. stuffing I used Stove Top Cornbread Stuffing
  • c. onion minced
  • c. portabella mushroom stems minced
  • 4 tsp. chopped fresh sage
  • ½ tsp. fresh ground pepper
  • 4 Tbsp. chopped pecans
  • ½ c. shredded cheese I used Kraft Shredded Italian Blend


  1. Rub outside of each portabella mushroom cap with 1 tsp. olive oil. Place on a rimmed baking sheet.
  2. Heat 1 Tbsp. olive oil in a medium frying pan.
  3. Add onions, mushrooms, sage, and pepper and cook over medium-high heat until onions are tender.
  4. Add stuffing and butternut squash and cook to heat through.
  5. Fill each portabella mushroom cap with 1 oz. cream cheese and ¾ c. stuffing mixture.
  6. Top each with 1 Tbsp. chopped pecans and 2 Tbsp. shredded cheese.
  7. Bake at 350 degrees for 15-20 minutes.