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

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.