Mushroom Duxelles Stuffing Cupcakes
Mushroom Duxelles Stuffing Cupcakes with Mashed Potato Frosting is a unique and scrumptious twist on traditional stuffing and mashed potatoes.
Calories per serving: 415kcal
Ingredients
~~ -- Stuffing -- ~~
- ¼ cup (56.75 g) unsalted butter, unsalted, 1/2 stick
2 tablespoon (1.97 tablespoon) Shallots in Oil- 1 teaspoon (0.99 teaspoon) *Poultry seasoning
- ½ cup (48 g) Mushroom, finely minced
- 1 tablespoon (0.99 tablespoon) Sherry
- 1 cup (160 g) Onion, chopped
- 1 cup (101 g) Celery, chopped
- 12 ounces (340.2 g) Mrs. Cubbison's Corn Bread Stuffing
- 1 teaspoon (0.99 teaspoon) *Chicken base
- 1 cup (236.59 ml) Water, boiling
~~ -- Frosting -- ~~
- 4 (4) medium Potatoes
- 2 tablespoon (1.97 tablespoon) unsalted butter, unsalted
- 1 teaspoon salt
- 1 teaspoon (0.99 teaspoon) Wauwatosa Village Seasoning
- 2 tablespoon (1.97 tablespoon) Half-and-half cream
- 2 tablespoon (1.97 tablespoon) Milk
- 1 teaspoon (0.99 teaspoon) Paprika, as garnish
Instructions
- Mise en place
- Line the muffin tins with the muffin liners and set them aside.
Stuffing
- If you do not have a food processor, mince the mushrooms and set them aside; otherwise, process them until they are slightly larger than a grain of rice.
- Melt the butter in a large sauté pan. Add the shallots in oil and poultry seasoning.
- Add the mushrooms. Cook the mushrooms, stirring often, until they start releasing their liquid. Add the sherry. Continue cooking the mushrooms until most of the moisture has evaporated.
- Add the onion and celery and sauté them until the onion is translucent.
- Put the mixture in the bowl of a stand mixer and add the stuffing mix.
- Dissolve the chicken base in the boiling water and stir until it is thoroughly dissolved.
- Add the broth to the stuffing mixture and mix everything together.
- Spoon the stuffing into the lined muffin tins.
- Clean the bowl of the stand mixer.
Frosting
- Mise en place
- Peel the potatoes and cut them into large chunks.
- Put the potatoes in the Instant Pot and cover them with water.
- Set the Instant Pot for Potato or 10 minutes on High. Use Quick Release.
- When the potatoes have finished cooking, remove them from the Instant Pot and put them in the bowl of the stand mixer.
- Sprinkle them with salt and Wauwatosa Village seasoning.
- Add the butter and stir until it is broken up.
- Add the half and half and milk and beat them on high until they are nice and fluffy.
- You can spoon the mashed potatoes on the stuffing, or if you want, pipe the mashed on to look like nice frosting.
- Sprinkle the tops with paprika.
- Bake in a 350 °F (177 °C) oven for 30 minutes or until the tops have browned. Let the cakes sit for about 10 minutes, then move them with the liners intact, and serve on a nice platter.
Notes
You can make this vegan by replacing the chicken base with vegetable base, substituting the butter in the stuffing with olive oil, and using dairy-free yogurt for the mashed potatoes.
You can prepare this the night before, leave it in the refrigerator covered, and bake before serving time.
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