Day After Thanksgiving Stuffed Mushrooms & Potatoes

Eddie Szczerba


Great as an appetizer or a meal!

★★★★★ 2 votes
30 Min
45 Min

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.


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
1/2 lb
crisp bacon
1 c
cheddar cheese, shredded
1/2 c
Panko bread crumbs
1 stick
butter, melted
6 medium
baked potatoes


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! :)

About this Recipe

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