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Four Cheese Potato Stuffed Mushrooms

Five Star Meals From Your Kitchen

March 24, 2009
Family Features

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.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Four-Cheese Potato-Stuffed Mushrooms

Article Photos

Prep Time: 15 minutes / Cook Time: 15 minutes

Servings: 12

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.

 
 

 

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