This Corned Beef Stuffed Mushrooms Recipe is going to be your answer to all the leftover corned beef from St. Patrick’s Day. Make them for your party after the party! We’ve got a great Crock Pot Corned Beef recipe
to get you started.
What To Make With Leftover Corned Beef
After a couple of sandwiches and straight up snacking from the fridge, you’re probably going to still have leftover corned beef. If you’re like us that its. Usually we make a way bigger piece of corned beef than anyone can eat since it’s a once a year kind of thing for us.
Corned beef is one of those things that we make just for the leftovers. Nothing beats a corned beef sandwich or some good corned beef hash for breakfast – lots of possibilities here…
For when you get tired of the usual though, you should totally try these Corned Beef Stuffed Mushrooms. I’m a big fan of stuffed mushrooms for appetizers, like these Crispy Crab Stuffed Mushrooms. One of the things that I like to do is turn leftovers into something completely different that what it was in the first place.
The filling for these Corned Beef Stuffed Mushrooms just takes a few minutes to throw together with your leftover corned beef, cheese and some seasonings.
The panko topping is just bread crumbs, butter and parsley toasted in a small pan to give these ‘shrooms some crunch on the top.
How To Make Stuffed Mushrooms Caps
Get your mushrooms cleaned off and start popping off the stems.
Fill each cap with a spoonful of the filling and top with that panko topping.
Bake for 15 minutes then start scooping them in your mouth.
Serve these up for appetizers or for dinner – grab out all those other leftovers from your St. Patrick’s Day dinner and you’ve got yourself another party.
Are we the only people that do that? The party after the party? Somehow the second party always turns out to be the best!
Makes about 24 stuffed mushrooms
- 1/2 lb. leftover corned beef, chopped
- 24–30 button mushrooms, cleaned and stemmed
- 1/2 c. parmesan cheese
- 1/4 c. chives, minced
- 2 t. stone ground mustard
- 2 t. worcestershire sauce
- 1/2 t. garlic powder
- 5 oz. cream cheese at room temperature
For the Panko topping
- 1 1/2 c. panko bread crumbs
- 3 T. buter
- 1/4 c. chopped parsley
- Preheat the oven to 400º.
- Combine the corned beef with the parmesan cheese, chives, mustard, worcestershire sauce, garlic powder and cream cheese in a medium sized bowl. You can do this by hand or with a hand held mixer.
- In a small pan melt the butter and then stir in the panko bread crumbs.
- Let the bread crumbs brown, stirring often until they are all toasted.
- Remove from the heat and set aside to cool.
- Fill each mushroom cap with about a tablespoon of the mixture depending on how big the mushroom is. You want a good amount of the filling in each one.
- Top with the panko bread crumbs and bake for 15-18 minutes.