Thanksgiving Stuffed Feltman's Mushrooms

The Original Original


Thanksgiving Stuffed Feltman's Mushrooms

Recipe by Tara Cox

Makes 20 mushrooms


  • 20 medium-sized cremini or baby bella mushrooms (about two 8oz packages)
  • 2 Feltman’s hot dogs
  • ¼ onion, minced (about 4 tablespoons)
  • 4 tablespoons whipped cream cheese
  • 4 tablespoons canned pumpkin
  • 2 tablespoons dried cranberries, chopped
  • ⅓ cup grated parmesan
  • 1 teaspoon poultry seasoning
  • 2 tablespoons chopped parsley
  • Pinch of salt



  • Preheat oven to 400 degrees.
    • Clean mushrooms with a paper towel. Remove stems and save for another use.  With a paring knife, lift the skin of the mushroom from the cavity and tear off to expose the gills, creating a wider cavity. 
    • Cut hotdogs in half crosswise, then cut each piece in half lengthwise.  Cut each quarter lengthwise into thirds, then mince into little pieces.
    • Sauté hot dogs and onions in a pan on medium heat for about 5 minutes until the onions start to get translucent. Remove from heat and set aside to cool.
    • In a bowl, combine cream cheese, pumpkin, cranberries, Parmesan, poultry seasoning, parsley, and hot dog/onion combination. Mix well.
    • Using a spoon fill the cavity of each mushroom, being careful not to overstuff. Place mushrooms on a rack atop a foil-lined baking sheet. (If you don't have a rack, you can place right on top of the sheet, just use caution when removing them as escaped juices may cause them to stick.)  Do not crowd the mushrooms. 
    • Place mushrooms in the oven and bake for 8-10 minutes at 400 degrees.  
    • Remove from the oven and let cool briefly before serving. 

      Prepared and cooked by Tara Cox: Executive Editor of Rachael Ray Magazine

      Instagram: @MissCox

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