Stuffed Mushrooms & Potatoes
Blue Ribbon Recipe
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
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1 pkgwhole mushrooms large size
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·whatever stuffing or mashed potato you have left over from Thanksgiving
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1 mediumsweet onion
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1 cparsley, Italian
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2 largeeggs
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1/2 lbcrisp bacon
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1 ccheddar cheese, shredded
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1/2 cPanko bread crumbs
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1 stickbutter, melted
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6 mediumbaked potatoes
How to Make Stuffed Mushrooms & Potatoes
- Clean the mushroom with a damp paper towel. Remove the stems and reserve them.
- Using a spoon, split the baked potatoes in half. Remove the flesh of the potato leaving the shells intact.
- Add the potato to your mashed leftovers. Preheat oven to 350.
- 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.
- Add the mushrooms to your stuffing.
- Add the onions to your potato.
- Crumble the bacon and add to the mashed potato with the cheddar cheese, mixing well.
- Using a spoon, fill the mushroom caps with the stuffing mixture.
- Fill the potato with the potato mixture.
- 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.
- Check the mushrooms after about 30 minutes as they will likely finish before the potato. Garnish with the chopped parsley and enjoy! :)
About Stuffed Mushrooms & Potatoes
Course/Dish: Beef Other Main Dishes Cheese Appetizers Other Appetizers Meat Appetizers Vegetable Appetizers Pork
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Collection: Thanksgiving 2.0
Other Tags: Quick & Easy For Kids
