Ingredients

• 2 cups leftover stuffing
• 1 cup grated provolone cheese (about 3 ounces)
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup green onions, chopped
• 1 tablespoon olive oil (optional)
• 18 large button mushrooms (about 1 pound), stems removed
• Olive oil

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Instructions

1. Preheat oven to 400°F. Break up stuffing into bowl. Add 3/4 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 small spoon. Fill each mushroom with stuffing; place on rimmed baking sheet. Drizzle with olive oil and sprinkle with remaining 1/4 cup cheese. Bake until stuffing is golden brown on top, about 15 minutes. Serve hot or at room temperature. (Can be made 2 hours ahead. Let stand covered at room temperature.)