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Stuffed Mushrooms

servings: 25
Stuffed Mushrooms

prep time


total time





Stuffed Mushrooms

servings: 25
  • 1 russet baking potato 
  • 25 white stuffing mushrooms   
  • 1/2 cup chopped green onions 
  • 5 pieces of thick cut bacon 
  • 1 Tbsp. olive oil 
  • 1 tsp. kosher salt 
  • 1/4 tsp. ground black pepper 
  • 2/3 cup shredded Monterey jack 
  • 1/2 cup Hood® Sour Cream

Preheat the oven to 375°F and line a sheet pan with aluminum foil. 

Clean the mushrooms with a pastry brush and remove the stems carefully, keeping the mushroom intact.

Line up the mushrooms on the sheet pan and drizzle them with the 2 Tbsp of olive oil. Set the mushrooms aside. 

Wash and peel the potato and cut in half horizontally. Fill a medium-sized saucepan about half way with cold water and immerse the potato into the water. Bring the potato and water to a boil and continue to boil on medium-high heat until the potato is fork tender. Drain the potato and set it aside in a bowl. 

Chop the bacon into a ¼ inch dice and sauté until crispy in a sauté pan on medium heat. Drain the bacon and set aside. 

With a fork, roughly mash the potato until it resembles course crumbs. Mix in the sour cream. 

Add in the salt, pepper, half of the green onions, half of the bacon and half of the cheese. Mix until combined. Generously scoop the filling into each of the mushrooms. 

Top each mushroom with the remaining bacon, green onion, and then the cheese. 

Bake for 15 minutes, and serve immediately.


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