Day After Thanksgiving Stuffed Mushrooms & Potatoes

By Eddie Szczerba
@chefed60

Great as an appetizer or a meal!

Rating:

★★★★★ 2 votes

Comments:

6 Comments

Serves:

4-12

Prep:

30 Min

Cook:

45 Min

Method:

Bake

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

How to Make Day After Thanksgiving Stuffed Mushrooms & Potatoes

Step-by-Step

1Clean the mushroom with a damp paper towel. Remove the stems and reserve them.
2Using a spoon, split the baked potatoes in half. Remove the flesh of the potato leaving the shells intact.
3Add the potato to your mashed leftovers. Preheat oven to 350.
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.
5Add the mushrooms to your stuffing.
6Add the onions to your potato.
7Crumble the bacon and add to the mashed potato with the cheddar cheese, mixing well.
8Using a spoon, fill the mushroom caps with the stuffing mixture.
9Fill the potato with the potato mixture.
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.
11Check the mushrooms after about 30 minutes as they will likely finish before the potato. Garnish with the chopped parsley and enjoy! :)