A delicious option for a Thanksgiving appetizer or side dish. If there’s no room in your planned holiday menu, consider using the leftover stuffing for an easy-to-prepare meal in the days following. Adapted from New York Times Cooking recipe by Alexa Weibel.
1. Heat oven to 400 degrees and brush a large rimmed sheet pan with olive oil.
2. Using a moist paper towel, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills creating a flatter surface area so the mushrooms caramelize instead of steam, and you can more easily fill with the stuffing. Transfer the mushroom scraps to the bowl with the mushroom stems, then put the trimmed mushroom caps on the sheet pan with the cut side facing up.
3. Brush the tops of the trimmed mushrooms with 3 tbsp olive oil. Stir together garlic powder, onion powder, 1/2 tsp salt, and 1/2 tsp pepper. Sprinkle this seasoning over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize (about 15 minutes). Remove from heat and set aside.
4. While the mushrooms are roasting (previous step), prepare the filling: Finely chop the mushroom stems and scraps or use a food processor and pulse until finely chopped. You will have about 2 cups.
5. In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning, and celery seeds. Season generously with salt and pepper, and cook stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high stirring occasionally until caramelized and tender, 4 to 5 minutes. Transfer the vegetable mixture to a large bowl to cool for at least 15 minutes.
6. Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tbsp chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined.
7. Wipe the sheet pan clean and brush with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. You can also use a small scooper which helps mixture release and fill the msuhroom very nicely. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool for a few minutes, then transfer to a serving platter and sprinkle with the remaining 1 tablespoon minced parsley for garnish.