Day After Thanksgiving Stuffed Mushrooms & Potatoes

Eddie Szczerba

By
@chefed60

Great as an appetizer or a meal!


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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

Directions Step-By-Step

1
Clean the mushroom with a damp paper towel. Remove the stems and reserve them.
2
Using a spoon, split the baked potatoes in half. Remove the flesh of the potato leaving the shells intact.
3
Add the potato to your mashed leftovers. Preheat oven to 350.
4
Chop the onions and the mushroom stems finely. In separate pans, sauté the onion and mushroom stems in a little bit of butter until tender.
5
Add the mushrooms to your stuffing.
6
Add the onions to your potato.
7
Crumble the bacon and add to the mashed potato with the cheddar cheese, mixing well.
8
Using a spoon, fill the mushroom caps with the stuffing mixture.
9
Fill the potato with the potato mixture.
10
Sprinkle 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.
11
Check 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