Mushroom Cornbread Stuffing Muffins
The recipe Mushroom Cornbread Stuffing Muffins could satisfy your Southern craving in roughly 45 minutes. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 30 calories. For 23 cents per serving, you get a morn meal that serves 12. It will be a hit at your Thanksgiving event. If you have celery stalks, fresh sage leaves, eggs, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 388 would say it hit the spot. It is brought to you by Jeanettes Healthy Living. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so great. If you like this recipe, take a look at these similar recipes: Cornbread Stuffing Muffins, Cornbread, Wild Mushroom, And Pecan Stuffing, and Cranberry Cornbread Stuffing Muffins.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
2 celery stalks, finely chopped
3/4 cup chicken broth
1 dozen gluten-free corn muffins (I used Pamela's Cornbread and Muffin Mix)
2 eggs, beaten
1 tablespoon extra virgin olive oil
6 fresh sage leaves, minced
1 teaspoon fresh thyme leaves
1 1/2 cups mushrooms, chopped
1 medium onion, finely chopped
salt and pepper, to taste
Equipment:
bowl
oven
baking sheet
frying pan
whisk
muffin tray
Cooking instruction summary:
Preheat oven to 350 degrees. Crumble corn muffins into a large bowl. Spread onto a large baking sheet and bake for about 15 minutes, until toasted. Remove to a large bowl.In a large skillet, heat oil and add onions, celery, mushrooms, sage and thyme. Cook until vegetables are soft, about 5 -7 minutes. Season to taste with salt and pepper. Add to cornbread.Whisk together eggs and chicken broth. Add to cornbread mixture and toss well.Spoon stuffing into lightly oiled muffin tins.Bake for 20-25 minutes until warmed through and crusty on top.
Step by step:
1. Preheat oven to 350 degrees. Crumble corn muffins into a large bowl.
2. Spread onto a large baking sheet and bake for about 15 minutes, until toasted.
3. Remove to a large bowl.In a large skillet, heat oil and add onions, celery, mushrooms, sage and thyme. Cook until vegetables are soft, about 5 -7 minutes. Season to taste with salt and pepper.
4. Add to cornbread.
5. Whisk together eggs and chicken broth.
6. Add to cornbread mixture and toss well.Spoon stuffing into lightly oiled muffin tins.
7. Bake for 20-25 minutes until warmed through and crusty on top.
Nutrition Information:
covered percent of daily need
