FIVE INGREDIENT COOKING: Leftovers in a new way

Pam Griffin

Stuffing Stuffed Mushrooms

30 large white mushrooms, about 2” in diameter

3 cups cornbread stuffing (cooked)

3 Tbsp. olive oil, divided

1 Tbsp. butter

4 oz. shredded provolone cheese

4 oz + 3 Tbsp. grated parmesan cheese

Heat oven to 350.

Clean mushroom with damp cloth. Trim out stems and if needed, widen the bottom opening with a paring knife, going around in a circle.  Reserve all mushroom trimmings.

Line 2 cookie sheets with parchment paper.

Toss mushroom caps in 2 tablespoons olive oil.  Place upside down on cookie sheets and season underside with salt and pepper. Bake for 10 minutes (watch for when they begin to turn brown) and remove and set aside.

Chop and brown the mushroom trimmings in 1 tablespoon olive oil and 1 tablespoon butter until brown.  Cool slightly in a bowl. 

Dice the leftover stuffing to small bits and put in large bowl.  Mix in cheeses (reserve 3 tablespoons parmesan for top) and browned mushrooms. Mixture should be slightly crumbly, but hold together when compressed. If needed, add broth or a bit of olive oil to achieve slightly moist consistency.

Flip over the caps and stuff generously with filling. Place filling side up on cookie sheets. Sprinkle a bit more parmesan cheese on top.

Bake for 15-20 minutes until brown.  Can be served warm or at room temperature.

Sweet Potato Muffins

1 1/2 cups cooked sweet potatoes, from a casserole

1 (7 1/2 oz.) package cornbread mix

1/2 cup milk (or substitute 1/4 cup heavy cream)

1 egg

1/4 cup vegetable oil

Preheat oven to 400.

Combine sweet potato casserole, egg, milk and cornbread mix.

Let sit in bowl.

Oil muffin pans and place in preheated oven for about 5 minutes.

Remove muffin pan from oven and pour oil into batter.

Stir in oil really well.

Pour batter into muffin pan, filling each one 1/2 way full.

Bake for about 15-20 minutes. Makes 6.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.