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+ servings
stuffed mushrooms in a casserole dish

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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 mushrooms
Calories 71kcal
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 tablespoon fresh chives finely chopped
  • 4 pieces bacon cooked and crumbled
  • 2 tablespoon sour cream
  • salt and pepper to taste


  • 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


  • 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.


Calories: 71kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 87mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg