New England-Style Stuffing Stuffed Mushrooms

Yes, the name is a mouthful, but what better kind of mouthful than a stuffed mushroom? Especially when the stuffing is this tasty!?

These baby bellas are full of New England-Style Stuffing, which means there’s lots of cranberries, chopped apples and nuts in there along with celery and the usual “stuffing spices”. It’s my very favorite type of stuffing and I make it every year for ThanksLiving (and a couple other occasions as well).

I’ve shared a couple other stuffed mushroom recipes over the years (Bacon and Cream Cheese and a Butternut-Sausage that works just as well with phyllo cups) but this one right here is my favorite. I can’t get enough of this stuffing, and the baby bellas hold so much more than a white button mushroom would.

I just love including the fresh cranberries, the bright tartness of them keeps these appetizers from feeling too heavy.

New England-Style Stuffing Stuffed Mushrooms (makes 15-18 “baby bellas”)

I used baby bellas which are smaller than baby portabellos, but larger than white button mushrooms.

Ingredients:

• 1 Tablespoon vegan butter
• 1/2 cup celery, sliced in half lengthwise, then sliced fairly thinly
• 1/3 cup finely chopped (but not quite diced) onion (I used sweet)
• 1 small apple, finely chopped
• 8 baby bella stems, diced
• 1 teaspoon dried parsely
• 1/2 teaspoon dried sage
• a couple dashes of dried thyme
• 1/2 cup veggie broth
• 1.25 cups dried bread crumbs
• 1/8 cup fresh cranberries, chopped (or more, if you’d like!)
• S&P
• 1/4 cup chopped walnuts, if desired
• 15-18 baby bellas, cleaned

Directions:

1. Saute the onions, celery and chopped stems in the butter (and a couple Tablespoons of water, as needed) until soft. Add the chopped apple and cook 2 more minutes. Reduce heat to low, then stir in the seasonings, broth, bread crumbs and cranberries. Cover and let simmer (on low!) for 7-8 minutes. Fluff with a fork, taste, and add the nuts and S&P as needed.
2. Stuff the mushrooms and bake on a cookie sheet at 350 degrees for 16-18 minutes. Keep an eye on them! You’ll know they’re done with the mushrooms start to get soft.

Enjoy!

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