STUFFING STUFFED MUSHROOM CAPS (18, serving six)

2 cups leftover stuffing (almost any kind — cornbread, oyster, sausage — will work, but wild rice stuffing is the best)

1 cup grated provolone cheese (about 3 ounces)

1 large egg, lightly beaten

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

¼ cup green onions, chopped

1 tablespoon olive oil (optional)

18 large button mushrooms (about 1 pound), stems removed

olive oil

1. Preheat oven to 400*. Break up stuffing into a bowl.  Add ¾ cup cheese, egg, parsley, basil and green onions.  Mix well.  If mixture seems dry, add 1 tablespoon olive oil to moisten.  Season with salt and pepper.

2. Scoop out center of mushroom caps using a small spoon. Fill each mushroom with stuffing;  place on rimmed baking sheet.  Drizzle with olive oil and sprinkle with remaining ¼ cup cheese.  Bake until stuffing is golden brown on top, about 20 minutes.  Serve hot or at room temperature.  (Can be made 2 hours ahead.  Let stand covered at room temperature.)

from Bon Appetit Magazine, November, 2003