Day After Thanksgiving Stuffed Mushrooms & Potatoes

Eddie Szczerba

By
@chefed60

Great as an appetizer or a meal!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4-12
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Using leftover stuffing for mushrooms is genius ... and delicious. These stuffed mushrooms and cheesy stuffed potatoes are a great way to reinvent your holiday leftovers. They'd be great for watching weekend football.

Note: We baked our potatoes in a 400-degree oven for about one hour. Then let them cool before we made the recipe.

Ingredients

1 pkg
whole mushrooms large size
whatever stuffing or mashed potato you have left over from Thanksgiving
1 medium
sweet onion
1 c
parsley, Italian
2 large
eggs
1/2 lb
crisp bacon
1 c
cheddar cheese, shredded
1/2 c
Panko bread crumbs
1 stick
butter, melted
6 medium
baked potatoes

Step-By-Step

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1Clean the mushroom with a damp paper towel. Remove the stems and reserve them.

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2Using a spoon, split the baked potatoes in half. Remove the flesh of the potato leaving the shells intact.

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3Add the potato to your mashed leftovers. Preheat oven to 350.

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4Chop the onions and the mushroom stems finely. In separate pans, sauté the onion and mushroom stems in a little bit of butter until tender.

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5Add the mushrooms to your stuffing.

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6Add the onions to your potato.

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7Crumble the bacon and add to the mashed potato with the cheddar cheese, mixing well.

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8Using a spoon, fill the mushroom caps with the stuffing mixture.

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9Fill the potato with the potato mixture.

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10Sprinkle the tops with the Panko bread crumbs with the remainder of the butter and bake in a preheated oven in separate pans for 45 minutes.

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11Check the mushrooms after about 30 minutes as they will likely finish before the potato. Garnish with the chopped parsley and enjoy! :)

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Thanksgiving 2.0
Other Tags: Quick & Easy, For Kids