Description: A hearty and flavorful appetizer or side dish, these stuffed mushrooms are filled with creamy mashed potatoes and a medley of fresh herbs. Perfect for entertaining or adding a gourmet touch to your meal.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serving Size: 4 (as a side dish or appetizer)
Ingredients:
- 12 large button or cremini mushrooms
- 1 1/2 cups mashed potatoes (prepared, or from about 2 medium potatoes)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh thyme leaves
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
- Olive oil for drizzling
Instructions:
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Remove the stems from the mushrooms and set the caps aside. Finely chop the stems.
- Sauté the Filling Base: Heat the butter in a skillet over medium heat. Add the chopped mushroom stems and garlic, sautéing for 3–4 minutes until softened.
- Mix the Filling: In a mixing bowl, combine the mashed potatoes, sautéed mushroom stems, parsley, chives, thyme, and Parmesan cheese (if using). Season with salt and black pepper to taste. Mix until well combined.
- Stuff the Mushrooms: Spoon the potato mixture into the mushroom caps, pressing gently to pack them. Arrange the stuffed mushrooms on a baking sheet.
- Bake the Mushrooms: Drizzle the mushrooms lightly with olive oil and bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the filling is golden on top.
- Serve Warm: Transfer to a serving platter and garnish with additional fresh herbs, if desired.
Enjoy these savory potato and herb stuffed mushrooms as an elegant appetizer or side dish that’s sure to impress!
