Get ready to transform your appetizer game with a mind-blowing fusion of two comfort food favorites! These Loaded Baked Potato Stuffed Mushrooms are not just a recipe; they're a culinary experience that combines the earthy richness of portobello mushrooms with the creamy, cheesy goodness of a classic loaded baked potato. Whether you're hosting a dinner party or looking for a show-stopping side dish, this recipe promises to be your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 12 large portobello mushrooms
- 2 large baked potatoes, mashed
- 1 cup shredded cheese (Cheddar)
- 1/2 cup cooked bacon, crumbled
- 1/4 cup sour cream
- Chives for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Clean the portobello mushrooms thoroughly using a damp paper towel. Carefully remove the stems and gently scrape out the gills using a spoon to create a deeper cavity for stuffing.
- Brush the mushroom caps lightly with olive oil on both sides and season with salt and pepper. Place them gill-side up on the prepared baking sheet.
- In a mixing bowl, combine the mashed baked potatoes, half of the shredded cheddar cheese, half of the crumbled bacon, sour cream, salt, and pepper. Mix until well combined.
- Spoon the potato mixture generously into each mushroom cap, ensuring they are evenly filled and slightly mounded.
- Sprinkle the remaining cheese and bacon over the top of each stuffed mushroom.
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
- Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped chives before serving.
- Serve warm as an appetizer or side dish, enjoying the combination of crispy mushrooms, creamy potato filling, and savory bacon.
Tips
- Choose large, firm portobello mushrooms for the best stuffing results. Look for caps that are uniform in size and free from blemishes.
- When cleaning mushrooms, avoid running them under water. Instead, use a damp paper towel to gently wipe away any dirt to prevent them from becoming waterlogged.
- For extra flavor, consider adding a pinch of garlic powder or some finely chopped green onions to the potato mixture.
- Make sure to remove the gills carefully to create more space for the delicious potato filling.
- Let the mushrooms cool for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- For a lighter version, you can substitute Greek yogurt for sour cream and use turkey bacon instead of regular bacon.
- These stuffed mushrooms are best served immediately while the cheese is still melted and the mushrooms are warm and tender.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 22g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 45mg
