Roasted mushrooms stuffed with cheesy loaded mashed potatoes is the appetizer mashup you didnt know you needed.
Use same-size mushrooms so they cook evenly.
If you dont have leftover mashed potatoes, opt for store-bought.
Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Line a large rimmed baking sheet with parchment paper.
Transfer to a paper-towel-lined plate.
Carefully carve out any remaining mushroom stems with a spoon or paring knife to leave a clean cavity.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Place mushrooms, stem-sides down, on the prepared baking sheet.
Bake until they have released most of their moisture, about 20 minutes.
Pat the mushrooms dry.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Spoon 1 tablespoon potato mixture into each mushroom; place on a parchment-lined large rimmed baking sheet.
Sprinkle the mushrooms with the remaining 1/2 cup Cheddar.
Bake until mushrooms are tender and cheese is melted, 15 to 20 minutes.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Dollop with the remaining 1/4 cup sour cream; sprinkle with the remaining bacon.
Garnish with more scallions, if desired.
To make ahead
Prepare mushrooms through Step 4.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Cover with plastic wrap and refrigerate for up to 2 days.
Uncover and proceed with Step 5, adding a few additional minutes to cook time.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
(-) Information is not currently available for this nutrient.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
