• 1/4 cup extra virgin olive oil (EVOO)
• 2 cloves garlic, smashed
• 1 pound crimini mushrooms, stems removed
• Salt and black pepper
• 3 cups leftover stuffing
• 1 egg, beaten
• 1/4 cup grated Parmigiano Reggiano
• 1/4 cup shredded cheddar cheese
• 3 sage leaves, finely chopped

Pre-heat the oven to 425?F.


Combine the EVOO and garlic in a small saucepot. Cook the garlic until soft and fragrant, about 5 minutes. Meanwhile, par-roast the mushroom caps brushed with garlic oil and seasoned with salt and pepper, cap-side down, until just tender, 10 minutes. Cool.


Place the leftover stuffing in a mixing bowl and mix with the beaten egg. Stuff the mushroom caps and top each mushroom with a mix of white sharp cheddar, Parmigiano Reggiano and finely chopped fresh sage. Bake for 20 minutes.

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