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Four-Cheese Potato Stuffed Mushrooms
Food Management Staff
January 1, 2006
1 Min Read
FM Staff
YIELD: 12 servings
1 4-ounce package Idahoan Four Cheese Mashed Potatoes
12 large mushrooms or 18 medium mushrooms
3 Tbsps. butter, margarine or olive oil
3 Tbsps. chopped chives
3/4 tsp. salt
Prepare potatoes as package directs. Meanwhile, remove stems from mushrooms; chop stems and set aside. Carefully scoop out the center of each mushroom cap with a spoon, leaving 1/2-inch shell.
In 10-inch skillet heat butter over medium heat. Add chopped mushroom stems; cook 3 minutes or until tender. Remove from heat. Stir in mashed potatoes, 2 tablespoons chives and salt.
Preheat oven to 450°F. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.
Recipe and photo: Simplot
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