Stuffed Mushrooms
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 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
Directions
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STEP 1
Preheat the oven to 375°F. Line a sheet pan with aluminum foil or parchment paper.
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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.
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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.
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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.
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STEP 5
Divide the filling evenly among the mushrooms. Top each mushroom with remaining bacon, cheese, and green onion.
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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.
