Cheesy Mashed Potato Stuffed Mushrooms Recipes
CHEESY MASHED POTATO STUFFED MUSHROOMS
Cheesy Mashed Potato Stuffed Mushrooms - mushrooms are stuffed with easy mashed potatoes for a different appetizer idea.
Provided by Deborah Harroun
Categories Appetizer
Time 40m
Number Of Ingredients 5
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.
CHEESY MASHED POTATO STUFFED MUSHROOMS
These Cheesy Mashed Potato Stuffed Mushrooms are so elegant your guests will think you slaved over them. Your secret is safe with us.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 9.8 g, Cholesterol 25 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 349.2 mg, Sugar 0.8 g
PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES
Yummy, you will love these. I could eat them by myself, but they look nice enough for company. Serve with steak or on a bed of sauteed seasoned spinach.
Provided by conniecooks
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook potatoes, garlic and bay leaf in boiling water until very tender.
- Drain. Discard bayleaf.
- Return potatoes to pot and mash till smooth.
- Add cream.
- Cool slightly.
- Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
- Season with salt, white pepper and nutmeg.
- Stir in beaten eggs.
- Set aside.
- Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
- Set aside.
- Heat 4 tsp olive oil in skillet.
- Add mushroom stems and onions. Saute till soft.
- ADD parsley, rosemary, amd thyme.
- Add red wine and cook til evaporated.
- Season to taste with salt and pepper.
- Bake caps at 400°F for 10 minutes.
- Reduce heat to 350°F.
- Divide onion mixture equally into bottom of caps.
- Mound potato mixture on top.
- Sprinkle with reserved cheese.
- Bake about 25 minutes until potatoes are golden and heated through.
- Enjoy.
FOUR CHEESE MASHED POTATO STUFFED PORTOBELLO MUSHROOMS
Four Cheese Mashed Potato Stuffed Portobello Mushrooms make a fast and filling vegetarian main course hot off the grill or turn this recipe into an appetizer by using cremini mushrooms.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F or grill to 400 degrees F.
- Clean the mushrooms and rub with oil.
- Sprinkle with salt and pepper and place on a foil lined baking tray.
- Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
- While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
- Fold in the cheddar cheese and the peppers.
- When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
- Top with the scallions and serve hot.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 5.6 g, Cholesterol 14.8 mg, Fat 5.5 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 235.8 mg, Sugar 0.3 g
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mix egg, cheese, and chives in a bowl.
- Stir in mashed potatoes and flour.
- Shape into patties.
- Dredge in flour , fry for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
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MUSHROOM-STUFFED CHEESY POTATO CAKES - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
3/5 (2)Estimated Reading Time 7 minsCategory Appetiser, Main Meals, Side DishCalories 234 per serving
- Wash the potatoes thoroughly, and prick the skins a few times with a fork or a sharp knife. Place all the potatoes on a plate, and cook in the microwave until they're completely soft. For me, this took around 23 minutes in total (they were big potatoes!), turning them over halfway.
- Meanwhile, heat a tablespoon of oil in a frying pan, and add the onion, mushrooms and garlic. Cook over a medium heat for 5-10 minutes, until the vegetables are soft. Add the parsley, plenty of salt and pepper, and a dash of cream, and mix well. Set aside.
- When the potatoes are cooked, cut them in half to let the heat out, and leave them until they're cool enough to handle. Then scoop the middle of each potato into a large mixing bowl (or sometimes the skins will just peel right off). I ended up with around 1kg / 2.2 lb mashed potato in total. Add the grated Dziugas cheese (vegetarian parmesan-style cheese is a good alternative), and mash thoroughly until smooth. The mashed potato will be quite thick and dry, almost like a dough.
- Take a small handful of the mashed potato, and squeeze it gently into a ball. Flatten the ball into the palm of your hand, creating a little dip in the centre, and add approximately 1 heaped teaspoon of the mushroom mixture. Take another small handful of potato, again form it into a small disc, and place on top. Gently squeeze together the edges of the mashed potato discs, sealing the mushrooms inside. Place on a plate, and repeat with the remaining mashed potato. If you run out of mushroom filling, make some plain potato cakes - and if you have some mushrooms left over, add them to the creamy sauce that you'll make next. I ended up with 9 potato cakes in total.
CHEESE STUFFED MASHED POTATO PUFFS RECIPE
From thereciperebel.com
Reviews 102Category Appetizer, Side DishCuisine AmericanTotal Time 47 mins
- Mash with chicken broth, season with salt and pepper, Italian herbs and garlic. Taste and adjust seasonings as necessary. (*NOTE: if using leftover mashed potatoes, you will likely skip straight to the next step). Let cool.
- Preheat oven to 400 degrees F and lightly grease a metal muffin pan (I made some in a silicone pan, but they do not brown the same way!).
- Stir in eggs until completely combined. Spoon enough into each of the 12 muffin cups to cover the bottom. Place one cube of cheese in the center of each (don't push down!) muffin cup. Cover with enough potatoes to hide the cube of cheese. Sprinkle the tops with remaining cheese.
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Cuisine ATotal Time 1 hr 30 minsCategory BakedCalories 669 per serving
- With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting into the potato about ⅛ inch all the way around.
- Spread a bed of rock salt about 1/4 inch thick on a baking tray large enough to hold the potatoes without touching.
VEGAN SPINACH AND MASHED POTATO STUFFED MUSHROOMS
From vegnews.com
- For the mashed potatoes, peel potatoes, and dice into 1-inch cubes. Place diced potatoes in a medium pot, and fill with water to cover. Bring to a boil and cook until potatoes are fork-tender.
- Drain potatoes in a colander, then return to the still-hot cooking pot. Using a potato masher or fork, mash potatoes to desired consistency. Stir in butter, salt, and pepper.
- For the spinach, into a medium skillet, heat olive oil over medium-high heat. Add garlic and cook for approximately 1 minute. Add baby spinach leaves and cook for 3 minutes, stirring frequently until spinach leaves are wilted.
- For the topping, into a small bowl, add panko bread crumbs, melted butter, and salt. Toss to combine.
- To assemble, preheat oven to 350 degrees. Into a medium-sized mixing bowl, add mashed potatoes and spinach. Stir well to combine. Place mushrooms at least 2 inches apart on a baking sheet.
- Remove stuffed mushrooms from oven and top with breadcrumb mixture. Return to oven and bake an additional 5 minutes, until breadcrumbs are lightly golden in color.
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