Loaded Potato Gluten-Free Stuffed Mushrooms

Loaded Potato Gluten-Free Stuffed Mushrooms

This loaded potato stuffed portobello mushrooms recipe is a fun twist on regular loaded baked potatoes made with baby portabellos and sharp cheddar cheese.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings mushrooms

Calories 71kcal

Author Amee

Ingredients

16 oz whole baby portobello mushrooms
1 cup sharp cheddar cheese shredded from block
1 cup prepared mashed potatoes made from Idaho® russet potatoes
½ stick butter melted
2 tablespoon fresh chives finely chopped
4 pieces bacon cooked and crumbled
2 tablespoon sour cream
salt and pepper to taste

Instructions

Preheat oven to 350 degrees F
Remove stems from baby bellas and gently carve out the center with a small spoon
In a large bowl, combine mashed potatoes, cheese, chives, sour cream, bacon, and season with salt and pepper to taste.
Stir to combine
Spoon filling generously into each mushroom (I use a small scooper) and place mushrooms into a shallow baking dish
Drizzle mushrooms with butter and bake for 30-40 minutes, until lightly golden on top
Serve immediately

Notes

Be sure to wipe the mushrooms VERY dry before adding the filling. Any excess moisture may make them soggy.
If the mushrooms release moisture while baking, blot it away before serving.
If possible, use mushrooms similar in size (about 2" in width). The filling should be enough to make 16 gluten-free stuffed mushrooms.

Nutrition