This is the best leftover stuffing idea idea I've seen yet. You can make these the next day or freeze the stuffing and prepare the mushrooms at a later date.
Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees. *
I added more parmesan and a shake of red pepper flakes. Very nice!
Recipe courtesy Food Networks
Photograph by Kang Kim
Check out these other leftover ideas from Lindaraxa's Garden