This is a great way to use holiday leftovers.
Preheat oven to 375 degrees F.
Once you have your stuffing, mix it with the garlic, parsley, olive oil and parmesan cheese.
Now remove the stalks from the mushrooms and hollow them out just a little bit in order to create room for the stuffing mixture.
Stuff each mushroom with enough stuffing to fill it and make it rounded on top and place them on a baking sheet.
Once all of the mushrooms have been stuffed, sprinkle each with additional olive oil and a little extra parmesan, then bake at 375F for 20-25 minutes.
These can be served warm or at room temperature.
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This is a great & easy recipe for stuffed mushrooms — especially if you’re not a meat eater! What’s better, it’s easy to customize! 
The filling as is was a little bland for my taste. I kicked it up with lots of salt, red pepper flakes and a ton of gruyere. I then topped with mozzarella to give an all-over melty texture.
Great job, enmills!
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Aryn on 12.17.2012
These were great! Made them for my in-laws, and they couldn’t stop eating them. I did add some crumbled bacon because, well…. everything is better with bacon. Thanks again for the great recipe!
wyogal on 12.13.2010
Quick and easy! I will sometimes add a pinch of crushed red pepper flakes, adds a bit of zing! I also chop up the stems and add to the stuffing.
Yours look good! I wish my husband liked mushrooms. I may have to try these when we get company later this month.