- 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
Preheat the oven to 375°F. Line a sheet pan with aluminum foil or parchment paper.
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.
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.
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.
Divide the filling evenly among the mushrooms. Top each mushroom with remaining bacon, cheese, and green onion.
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.