Stuffed Mushrooms & Potatoes

Eddie Szczerba


Great as an appetizer or a meal!

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. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

30 Min
45 Min


  • 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

How to Make Stuffed Mushrooms & Potatoes


  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! :)

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About Stuffed Mushrooms & Potatoes

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