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pan of loaded baked potato stuffed portobello mushrooms just baked

Loaded Baked Potato 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
Keyword mushrooms
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 18 mushrooms
Calories 63kcal
Author Amee


  • 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 tbsp fresh chives finely chopped
  • 4 pieces bacon cooked and crumbled
  • 2 tbsp sour cream


  • 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 and bacon
  • 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


Calories: 63kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 76mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg