Name: Loaded Baked Potato-Stuffed Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 12 large mushrooms (stems removed); 2 medium potatoes (peeled and boiled); 1/2 cup sharp cheddar cheese (shredded); 4 slices bacon (cooked and crumbled); 1/4 cup green onions (chopped); 2 tbsp sour cream; 1 tbsp butter; 1/2 tsp garlic powder; Salt and black pepper (to taste); Olive oil (for brushing mushrooms)

These Loaded Baked Potato-Stuffed Mushrooms are a delightful fusion of hearty baked potatoes and savory mushrooms. Filled with creamy mashed potatoes, crispy bacon, cheese, and green onions, each bite bursts with flavor. Perfect as an appetizer or a side dish, they’re an irresistible crowd-pleaser that brings comfort food to a new level.

Recipe Tips and Tricks

Pick the Right Mushrooms: Use large, firm mushrooms like portobello or cremini for the best stuffing experience.
Precook the Mushrooms: Briefly roast or sauté mushrooms before stuffing to prevent sogginess.
Customize the Filling: Add your favorite toppings like jalapeños or sour cream for an extra kick.
Keep It Crisp: Broil at the end to achieve a bubbly, golden topping.
Serve Fresh: These mushrooms taste best when served warm, right out of the oven.

Why You’ll Love This Recipe:

This recipe combines the rich, creamy decadence of a loaded baked potato with the earthy flavor of roasted mushrooms. It’s a versatile dish that suits any occasion—be it a cozy family dinner or a festive gathering. You’ll appreciate its easy-to-make yet elegant presentation, satisfying your cravings for comfort food while offering a low-carb alternative. The contrast between the creamy potato filling and the juicy mushroom makes every bite delightful, keeping you coming back for more.

Yield: 12 stuffed mushrooms

Loaded Baked Potato-Stuffed Mushrooms

Savory mushrooms stuffed with loaded baked potato filling, topped with cheese and bacon, baked to golden perfection.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

12 large mushrooms (stems removed)
2 medium potatoes (peeled and boiled)
1/2 cup sharp cheddar cheese (shredded)
4 slices bacon (cooked and crumbled)
1/4 cup green onions (chopped)
2 tbsp sour cream
1 tbsp butter
1/2 tsp garlic powder
Salt and black pepper (to taste)
Olive oil (for brushing mushrooms)

Instructions

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems. Lightly brush the caps with olive oil and season with salt. Arrange on a baking sheet.
Make the Filling: Mash the boiled potatoes with butter, sour cream, garlic powder, salt, and pepper until smooth. Stir in half of the cheese, bacon, and green onions.
Stuff the Mushrooms: Spoon the potato mixture into each mushroom cap, mounding slightly. Top with the remaining cheese and bacon bits.
Bake: Place the mushrooms in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
Broil for Crispiness: Broil for 2-3 minutes for a golden, crispy topping.
Garnish and Serve: Sprinkle with chopped green onions and serve warm. Enjoy!

Notes

If your mushrooms release water during baking, drain the tray halfway through to avoid sogginess.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 111Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 186mgCarbohydrates 7gFiber 1gSugar 1gProtein 5g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Large portobello or cremini mushrooms work best due to their firm texture and ability to hold the filling.
Potatoes: Use Russet or Yukon Gold potatoes for a creamy, fluffy mash.
Cheese: Sharp cheddar adds a bold flavor, but you can use mozzarella, parmesan, or a mix.
Bacon: Opt for crispy bacon bits for a smoky, savory contrast. For a vegetarian option, replace with crispy shallots or smoked paprika.
Green Onions: These add a pop of freshness and slight crunch to balance the richness.
Seasonings: Garlic powder, salt, and black pepper are essential for seasoning the potatoes and mushrooms.

Variations and Substitutions:

Vegetarian Option: Omit the bacon and add caramelized onions or roasted red peppers for a similar depth of flavor.
Cheese Choices: Experiment with gouda, blue cheese, or vegan cheese for different flavor profiles.
Extra Toppings: Sprinkle with crushed nuts, breadcrumbs, or herbs like thyme and parsley for added texture and aroma.
Spice It Up: Add a pinch of cayenne pepper, smoked paprika, or chili flakes to the filling.
Low-Carb Option: Replace the potato filling with a cauliflower mash for a keto-friendly version.

Storage Options:

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain crispness.
Freezing: These stuffed mushrooms freeze well before baking. Wrap individually in plastic wrap and freeze for up to 1 month. When ready to serve, bake directly from frozen, adding 10 minutes to the cooking time.