Stuffed Mushrooms

Stuffed Mushrooms image


  • 12 white stuffing mushrooms, about 2-3 inches across
  • 2 Tbsp. olive oil  
  • 5 pieces thick cut bacon or 4 Tbsp. bacon bits
  • 1 medium russet baking potato, cooked
  • 1/2 cup Hood® Sour Cream
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup chopped green onions, divided 
  • 2/3 cup shredded Monterey Jack cheese


  • STEP 1

    Preheat the oven to 375°F. Line a sheet pan with aluminum foil or parchment paper.

  • STEP 2

    Gently wash mushrooms and carefully remove the stems without breaking the mushroom top. Place the mushrooms on the sheet pan and drizzle with olive oil. Set aside.

  • STEP 3

    If using bacon, chop into a 1/4 inch pieces and sauté until crispy in a sauté pan on medium heat. Drain bacon and set aside.

  • STEP 4

    Slice the potato lengthwise. Scoop out the flesh and place it in a medium mixing bowl. Mash the potato with a fork until it resembles coarse crumbs. Add the sour cream, salt, pepper, and half the green onions, half of the bacon, and half of the cheese. Mix until well combined.

  • STEP 5

    Divide the filling evenly among the mushrooms. Top each mushroom with remaining bacon, cheese, and green onion.

  • STEP 6

    Bake for 15 minutes and serve immediately.

Per serving: Calories: 95, Carbohydrate: 7 grams, Fat: 6 grams, Saturated fat: 3 grams, Protein: 4 grams, Cholesterol: 15 milligrams, Sodium: 195 milligrams, Calcium: 65 milligrams.

map marker


Find Product