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Holiday Leftovers: Loaded Potato Stuffed Mushrooms

December 31, 2015 by 918 Plate 2 Comments

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.

These stuffed mushrooms are like a loaded twice-baked potato in bite-sized form, the perfect gluten-free party appetizer to please a crowd.

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.

These stuffed mushrooms are like a loaded twice-baked potato in bite-sized form, the perfect gluten-free party appetizer to please a crowd.

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?

xxHillary

Print

Loaded-Potato Stuffed Mushrooms

Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 35
Author 918 Plate

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pull the trunks off of all the mushrooms, leaving caps with small cavities.
  3. Combine potatoes, cream cheese, scallions, bacon and cheese together, either using a mixer or by hand.
  4. Place mixed contents into a gallon-sized zipper bag (or piping bag, if you're fancy), and snip off one of the corners.
  5. Pipe contents into cavity. Top with salt and pepper.
  6. Bake mushrooms for 20 minutes.
  7. Plate and sprinkle with parsley and serve!
  8. EnJOY!

Recipe Notes

Easy Vegetarian Adaptation: Omit bacon
Naturally Gluten Free

These stuffed mushrooms are like a loaded twice-baked potato in bite-sized form, the perfect gluten-free party appetizer to please a crowd.

Filed Under: Appetizer, Gluten Free, Sides Tagged With: bacon, cheese, cream cheese, crimini, gluten free, mushrooms, new years, party food, potatoes

« Holiday Leftovers: Ham Sandwich
Easy Homestyle Beef Stew [mGF] »

Comments

  1. Helen @ Scrummy Lane says

    January 5, 2016 at 2:56 pm

    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. 🙂

    Reply
    • 918 Plate says

      January 5, 2016 at 3:56 pm

      Thanks, Helen! It definitely adds a creamy note 🙂

      Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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