Mashed Potato Stuffed Mushrooms Recipes

CHEESY MASHED POTATO STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In a bowl, combine the prepared potatoes, 1 cup of the cheese and 3 tablespoons of the chives.
• Remove the stems from the mushroom caps. Place them cavity side up in a baking dish.
• Place the potato mixture in a piping bag with a star or your desired tip. (It will need to be a tip with a large opening.) Pipe the potato mixture into the mushrooms. Drizzle lightly with olive oil.
• Bake for 15 minutes, then top the mushrooms with the remaining 1/2 cup cheese. Return to the oven and cook until the cheese has melted and the mushrooms are cooked, about 10 more minutes.
• Allow to cool for a couple minutes, then sprinkle with the remaining 1 tablespoon chives. Serve warm.

MASHED POTATO STUFFED MUSHROOMS

Steps:

• Heat oven to 400°F.
• Cook bacon in medium skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add shallots to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Remove from heat.
• Chop bacon. Combine half the bacon with shallots, potatoes, Parmesan and half the thyme; mix well. Spoon into mushroom caps. Place on foil-covered rimmed baking sheet.
• Bake 10 to 12 min. or until mushrooms are tender.Top with remaining bacon and thyme

MASHED POTATO STUFFED MUSHROOMS

Steps:

• Bake potatoes in microwave for 12 minutes. Let cool and scoop out the potato. In a medium bowl, combine potato, cream cheese, shrimp, butter and salt. Blend well. Spoon mixture into mushrooms and bake for 10-15 minutes at 325 degrees F.

CHEESY MASHED POTATO STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Prepare mashed potatoes according to package directions.
• Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
• Remove stems from clean mushrooms and stuff caps with potato mixture.
• Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
• Sprinkle shredded cheddar over the top of the mushrooms.
• Bake for 20-25 minutes.

CHEDDAR-MUSHROOM STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture., Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.

STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES

Steps:

• Preheat oven to 400°F.
• Remove stems from mushrooms and set caps aside. Chop stems finely.
• Saute stems and garlic in 1 tbs butter over medium high heat until tender.
• Rub mushroom caps with oil and set in silpat lined pan or greased baking dish.
• In a bowl, combine potatoes, salt, pepper, thyme, chives, Gruyere, Romano, bacon, and stem mix until well combined. Stuff firmly into the caps.
• In another bowl, combine the rest of the melted butter, bread crumbs, parsley and Parmesan. Sprinkle on top of filled caps.
• Bake 25 minutes or until heated through.