Loaded Baked Potato Stuffed Mushrooms
Prep Time
Serves
Cooking Mode
5 slices Compliments Fully Cooked Bacon, low sodium
1 pkg Compliments White Stuffing Mushrooms
1 cup leftover mashed potatoes*
½ cup Compliments Shredded Cheddar Cheese, divided
¼ cup sour cream, divided
3 tbsp finely chopped Compliments Chives, divided
⅛ tsp each salt and pepper
2 tbsp Panache Olive Oil
5 slices Compliments Fully Cooked Bacon, low sodium
1 pkg Compliments White Stuffing Mushrooms
1 cup leftover mashed potatoes*
½ cup Compliments Shredded Cheddar Cheese, divided
¼ cup sour cream, divided
3 tbsp finely chopped Compliments Chives, divided
⅛ tsp each salt and pepper
2 tbsp Panache Olive Oil
Directions
1Preheat oven to 190°C (375°F). Line a baking sheet, baking dish or roasting pan with parchment paper; set aside. Crisp bacon slices, in microwave or pan, according to package directions. Cool and finely chop.
2Slice off mushroom stems (discard or reserve for another use) down to the caps. Using a small spoon, gently scrape out and discard the gills.
3In a bowl, mix together the bacon, mashed potatoes, half the shredded cheese (1/4 cup/60 mL), half the sour cream (2 tbsp/30 mL), 2 tbsp (30 mL) of the chives and the salt and pepper.
4Spoon about 2 tbsp (30 mL) of filling into each mushroom cap, forming a rounded mound. Place stuffed mushrooms in the parchment-lined vessel. Drizzle filling with olive oil and top with remaining 1/4 cup (60 mL) shredded cheese.
5Bake 20 to 25 min., until mushrooms are tender, filling is hot and golden brown. Cool slightly; transfer to platter. Just before serving, garnish each mushroom with a small dollop of sour cream and a pinch of chives.
Tips
1
*Either mashed sweet potatoes or traditional mashed potatoes work well in this recipe.
Disclaimer
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Personal Note
Personal Note