Smoked Mussels Stuffing Stuffed Mushrooms

The mister: whoa! You’re stuffing the mushrooms with stuffing! I did not see that coming.

Me: It’s been on the menu for weeks: “smoked mussels stuffing stuffed mushrooms”. What did you think that was?

The mister: I just thought you’d stroked out or something.

I didn’t get a pic of these as they went very quickly once they were served, but I promise that they are delightful.

The Stuffing
What you need:

  • 4 cups of dried, crumbled ciabatta
  • 2 large leeks, white and green parts
  • 1 cup of pecans
  • 1 can of smoked mussels
  • 1/2 lb cooked bacon
  • 1/2 cup loosely packed fresh sage
  • 1 cup loosely packed parsley
  • 2 tsp nutmeg
  • Juice of one lemon
  • Salt and pepper to taste

What you do:

  1. In a food processor, pulse the leeks, pecans, mussels, bacon, parsley, and sage until you have a coarse mixture.
  2. Combine all ingredients in a mixing bowl.
  3. Preheat oven to 350 degrees.
  4. Transfer the stuffing to a casserole to a lidded, oven-safe dish and cool covered for 15 minutes.
  5. After those 15 minutes are up, remove the lid, stir, and cook for another 15-20 minutes.

The Stuffed Mushrooms

What you need:

  • 30 stuffing-worthy white or cremini mushrooms
  • 2 cups of stuffing
  • 1 tbsp olive oil

What you do:

  1. Preheat oven to 400 degrees.
  2. Clean the mushrooms.
  3. Remove the mushroom stems and reserve.
  4. In a food processor, pulse the stuffing and mushroom stems until you have a coarse meal.
  5. Stuff each mushroom with the stuffing mixture.
  6. Place the stuffed mushrooms on parchment-lined baking sheets.
  7. Cook for 15 minutes.

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