Cheesy Mashed Potato Stuffed Mushrooms with Garlic Brown Butter Breadcrumbs

Whether you’re hosting a holiday party or cheering on your favorite team, Cheesy Mashed Potato Stuffed Mushrooms are a crowd pleaser.  Sautéed mushrooms stuffed with creamy cheesy mashed potatoes for an appetizer both mushroom and loaded baked potato lovers will enjoy!

This post is brought to you by Daisy Squeeze Sour Cream. &nbsp Squeeze more out of the holidays with a #DollopOfDaisy.

Mushrooms are pretty much the perfect appetizer — a hand-held, delicious edible little vessel for all sorts of  delicious things! No need for toothpicks or even a plate…..just a free hand, and maybe a napkin. It seems people either love mushrooms or hate them.  Back in the day, I wouldn’t touch a mushroom.  I’d pick them off a pizza, leave them off a burger and snarl my nose at them in soup.  I’m not sure when the turnaround happened really, probably as a young adult everything mushroom began to change.  Now, I can’t get enough; raw mushrooms in my salad, I can barely eat a steak without sautéed mushrooms, and best of all…….i love them stuffed! oh how times change.

When my friends at Daisy Brand asked me to come up with a recipe using Daisy Sour Cream, Cheesy Mashed Potato Stuffed Mushrooms was the first thing that came to mind. If you love everything about a loaded baked potato, then you must try this appetizer.  You get all that cheesy, sour cream and flavorful potato goodness in a small, tasty package.  It’s a great way to use up leftover mashed potatoes, too! 

Cheesy Stuffed Mushrooms are easy to make

Clean and remove the stems from 24-26 medium to large mushrooms (I used baby bella mushrooms)

Sauté mushrooms in a little butter, vinegar and a hint of brown sugar.

Now here’s the secret…..you can use leftover mashed potatoes or even instant mashed potatoes.  But, to get them extra creamy and velvety you will want to add a few squeezes of sour cream. Daisy Squeeze is the key to luxurious mashed potatoes. It’s quick and easy to add without dirtying measuring spoons so there’s less to clean up and more time to eat!

Add cheddar cheese, green onion, chives and spices and you’re good to go.

Generously spoon mashed potato mixture into mushrooms and place the heat-proof skillet in the oven to heat thru and melt the cheese.

While the cheesy stuffed mashed potato mushrooms are in the oven, brown a little butter, add garlic and panko bread crumbs to sprinkle on top once they come out of the oven. Serve immediately and enjoy!!

What I love about this recipe is you can use medium to large-sized mushrooms, like I did, and serve them as an appetizer or use the large portobellos serve the cheesy mashed potato stuffed mushrooms as a side dish for dinner guests.

Cheesy Mashed Potato Stuffed Mushrooms with Garlic Brown Butter Breadcrumbs

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

breadcrumbs

• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1/3 cup panko bread crumbs

Instructions

1. Preheat oven to 400 degrees F.

2. Remove the stems from the mushroom caps.

3. In a bowl, combine mashed potatoes, 1 cup of the cheese, Daisy Sour Cream, green onions, 3 tablespoons of the chives, garlic powder and white pepper. Set aside.

4. Heat a large oven-safe skillet over medium heat. Add in the olive oil. Add mushrooms and cook for 2-3 minutes. Flip and cook for another 2-3 minutes.  Add in the vinegar and brown sugar, stirring the mushrooms around to coat evenly. Cook for another minute, then remove from heat.

5. Spoon potato mixture generously into mushrooms, sprinkle with remaining cheese on top. Place in the oven until potatoes are warm and the cheese is melted, about 10-15 minutes. Make the breadcrumbs while the mushrooms are in the oven, then remove the mushrooms and top with the breadcrumbs, and remaining chives. Serve immediately and enjoy!

to make garlic brown butter breadcrumbs

1. Melt butter in a small saucepan over medium heat. Continue to cook butter after it is melted until it's slightly brown, and smells toasty. whisking constantly while it bubbles. As soon as brown bits begin to form on the bottom of the pan, remove from heat and whisk for about 30 seconds. Let butter cool for 2 minutes, then add in minced garlic and breadcrumbs, stir until well combine. Set aside until ready to use.

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Disclaimer: I have been enjoying Daisy Sour Cream in my home for 30 years.  I’m super excited to have a working partnership with Daisy Brand.  As always, all opinions and views are all my own.