As I mentioned last week, I am a recent mushroom convert. When I made these, I sent a photo to my dad, who is not a mushroom fan. He was hoping it was a piece of meat or bread on the bottom! He is convinced his taste buds are not meant to like mushrooms, as after all his years, he still doesn’t like them. There may still be hope, right? I’ll try again in 7 years.
A version of these little guys were at my work Christmas party, and once I took the first bite, I immediately regretted only grabbing two! (Justin didn’t grab any, either!) It looked like they were a hit, as there were no more when I tried to round up some seconds. With a few improvements, I give you my own loaded potato stuffed mushrooms! They’re creamy, and everything that is great about twice-baked potatoes inside a soft, meaty flavored mushroom.
I picked this as my second “Holiday Leftover” recipe for the season, because once you’re down to the last bit of your holiday mashed potatoes, you can whip these up and recycle them as a New Year’s appetizer! Since they’re perfectly bite-sized, you don’t even need very large amounts of any ingredient (besides mushrooms!) — believe me, two pieces of bacon go a loooong way! We always have cheese and cream cheese laying around, so we’re already halfway there. They’re also Gluten-Free friendly, for your mushroom loving, sans-gluten bestie.
What other ways are you enlisting to be rid of your mashed potatoes?
Loaded-Potato Stuffed Mushrooms
- 3-4 packages of Crimini mushrooms
- 2 slices of bacon cooked and chopped finely (about 3 T.)
- 1 1/2 C. mashed potatoes
- 3 scallions chopped finely
- 8 oz package of cream cheese
- 1/2 C. cheddar cheese local
- Salt and pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Pull the trunks off of all the mushrooms, leaving caps with small cavities.
- Combine potatoes, cream cheese, scallions, bacon and cheese together, either using a mixer or by hand.
- Place mixed contents into a gallon-sized zipper bag (or piping bag, if you're fancy), and snip off one of the corners.
- Pipe contents into cavity. Top with salt and pepper.
- Bake mushrooms for 20 minutes.
- Plate and sprinkle with parsley and serve!
Easy Vegetarian Adaptation: Omit bacon
Naturally Gluten Free
Helen @ Scrummy Lane says
Hello Hilary. Happy New Year!
I never would have thought of stuffing mushrooms with potatoes, but it’s a great idea – and I love all that lovely cream cheese you’ve added. 🙂
918 Plate says
Thanks, Helen! It definitely adds a creamy note 🙂