Cute as a Buttom, Tater Stuffed Mushrooms

Barbara Oseland

By
@BOseland

I LOVE Stuffed mushrooms. They are great and can be filled with so many different things. These are one of a few variations of these beefy like vegetables that I will post and all can be baked at the same time and put out for guests for Thanksgiving and Christmas. If you have left overs, feel free to use that as well. These do make a lot of mushrooms if several kinds are made but leftovers can be stored in the fridge as a snack for the next day, or you can scale back the recipe.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

15 Min

Ingredients

2
baking potatoes
1/4 c
(each) butter and heavy cream
salt and pepper
16
white mushrooms
1
dollop each of sour cream and a sprinkle of snipped chives, for garnish

Directions Step-By-Step

1
Microwave 2 baking potatoes on high heat until tender, about 8 minutes or peel and cook in a pot of water until done. Peel, (if cooked in microwave) then mash with 1/4 cup each butter and heavy cream; season with salt and pepper.
2
Fill 16 white mushrooms with potato mixture thru a piping bag or with a spoon. Bake in a 375° oven for 15 minutes. Let cool slightly, then sprinkle with snipped chives and dollop with sour cream.