In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.
Four-Cheese Potato-Stuffed Mushrooms
Prep Time: 15 minutes / Cook Time: 15 minutes
1 4-ounce package Idahoan Four Cheese Mashed Potatoes
12 large mushrooms or 18 medium mushrooms
3 tablespoons butter, margarine or olive oil
3 tablespoons chopped chives
3/4 teaspoon salt
1.Preheat oven to 4508F.
2.Prepare potatoes as package directs.
3.Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
4.Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
5.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.