Make the most of your leftovers with our Mashed Potato-Stuffed Mushrooms. Shallots, Parmesan and bacon make these Mashed Potato-Stuffed Mushrooms extra tasty.
What do I need ?
Original recipe yields 9 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 shallot, minced
1-1/2 cups mashed potatoes
2 Tbsp. Kraft 100% Parmesan Grated Cheese
1/4 cup Oscar Mayer Real Bacon Bits, divided
1 tsp. chopped fresh thyme, divided
18 cremini mushrooms, stemmed
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How do I make it ?
Heat oven to 400°F.
Heat oil in medium skillet on medium-high heat. Add shallots; cook 3 to 4 min. or until softened, stirring frequently. Remove skillet from heat.
Add potatoes, cheese, and half each of the bacon bits and thyme to shallots; mix well. Spoon into mushroom caps.
Place on foil-covered rimmed baking sheet.
Bake 10 to 12 min. or until mushrooms are tender. Top with remaining bacon and thyme.
Kraft Kitchen Tips!
Prepare using button mushrooms.
Substitute 2 Tbsp. chopped fresh chives for the thyme.
This is a great way to use leftover mashed potatoes.
Calories From Fat
% Daily Value
Total fat 4 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 140 mg
Total carbohydrate 8 g
Dietary fibre 1 g
Sugars 2 g
Protein 2 g
9 servings, 2 stuffed mushrooms each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.