Italian Stuffed Baby Bellas


Monday was practically a holiday in the great state of Alabama. It was National Championship time in the hotbed of football maniacs.

While I support my state and the SEC, I am an Auburn grad and honestly couldn’t care less. Vore, however, has a graduate degree from UA and a serious Alabama football habit. To honor the occasion, I made a big pot of chili and cornbread. I promptly went upstairs and downloaded workout music on iTunes while he watched the Crimson Tide school Notre Dame.

The meal was delish, but on Tuesday I found myself in a predicament. I had tons of leftover cornbread on my hands. Like I learned from Gran, waste not want not! Let’s upcycle that cornbread, shall we?

I ran across this fun package of mushrooms in Target of all places:shrooms

They were not quite large enough to qualify as portobello caps, but too big to be regular mushrooms. All the better for stuffing.

If you can’t find the smaller portobellos, an equal weight of the big ones will do just fine. I’m thinking 4 large caps. Avoid your regular size shrooms here, though. The stuffing of such tiny things with crumbly cornbread would drive you mad!

Italian Stuffed Baby Bellas

16 ounces whole baby bellas

1 1/2 tablespoons balsamic vinaigrette


1 1/2 cups cornbread, finely crumbled

1/2 teaspoon Italian seasoning

1/4 teaspoon garlic salt

1 egg, lightly beaten

2 tablespoons oil-packed sun dried tomatoes, diced

1 tablespoon chives (optional, but awesome!)

1/4 cup mozzarella

1/4 cup parmesan

*Remove the caps from your mushrooms, then carefully clean out the gills with a spoon. Wash the heck out of them, then pat dry.

*Pre-heat your broiler. Using a pastry brush (or your fingers for that matter!) smear the balsamic dressing on your mushrooms. Spread them evenly on a cookie sheet, smooth side down.

*Place the pan on the middle rack of your oven and broil for 5 minutes. When you take the mushrooms out, drop the oven temp to 400.

*Meanwhile, mix your cornbread crumbles with the Italian seasoning and garlic salt. Add in the beaten egg and stir well.

*Fold in the mozzarella, sun dried tomatoes and chives.

*Use a paper towel to pat the moisture from each mushroom. Then stuff the caps with the cornbread mixture, pressing it hard with the back of a spoon. Really pack it in!

*Sprinkle the parmesan on top, then place your tray of shrooms back in the oven. Bake at 400 for 15 minutes. If you’d like, you can kick the broiler back on and brown the cheese.

*Remove from the oven and take a big ole bite:

Shroom bite.


2 thoughts on “Italian Stuffed Baby Bellas

  1. Pingback: Un-Brie-Lievable Root Veggie Mashers |

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