Cheddar Mushroom Stuffed Potatoes Food

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BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM



Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream image

Provided by Ellie Krieger

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
4 teaspoons canola oil
1/4 teaspoon salt
8 ounces broccoli florets, coarsely chopped (about 4 cups)
Nonstick cooking spray
3 pieces Canadian bacon, finely diced (about 3 ounces)
3/4 cup grated extra-sharp Cheddar (about 3 ounces)
2 scallions, thinly sliced, greens reserved
1 medium avocado
2 tablespoons reduced-fat sour cream
2 tablespoons lime juice
1/4 cup cilantro leaves
1 clove garlic
1/4 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F.
  • Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
  • Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
  • In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
  • To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
  • Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

Nutrition Facts : Calories 180 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 380 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 8 grams

CHEDDAR-MUSHROOM STUFFED POTATOES



Cheddar-Mushroom Stuffed Potatoes image

To come up with this recipe, I just put together three of my family's favorite ingredients - potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It's also a natural contribution to a potluck. And I serve it as an entree at times with a side vegetable. -Jenean Schuetz, Longmont, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 8

6 large russet potatoes
2/3 cup heavy whipping cream
1 cup shredded cheddar cheese, divided
1/4 cup chopped fresh mushrooms
1/2 to 1 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 bacon strips, cooked and crumbled, divided

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture., Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.

Nutrition Facts : Calories 475 calories, Fat 18g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein.

EASY BAKED CHEDDAR MUSHROOM POTATO SLICES



Easy Baked Cheddar Mushroom Potato Slices image

This is an easy, good recipe as an alternative to traditional scalloped potato recipes. It keeps well several days in the refrigerator.

Provided by ChefWhiz

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

10 3/4 ounces cream of mushroom soup (low fat and or or low sodium)
1/2 teaspoon pepper
1/2 teaspoon paprika
4 medium potatoes
1 cup cheddar cheese (nonfat or reduced fat and shredded)

Steps:

  • In a small bowl, mix soup, pepper, and paprika.
  • Cut potatoes into 1/4-inch slices.
  • Grease a 2 quart oblong baking dish.
  • Arrange potatoes in overlapping rows in the baking dish.
  • Sprinkle with cheese and spoon soup mixture over cheese.
  • Cover and bake at 400°F for 45 minutes.
  • Uncover and bake 10 minutes longer or until potatoes become tender.

Nutrition Facts : Calories 229.4, Fat 9.4, SaturatedFat 4.7, Cholesterol 19.8, Sodium 482.2, Carbohydrate 28.7, Fiber 3.2, Sugar 2, Protein 8.4

CHEDDAR STUFFED MUSHROOMS



Cheddar Stuffed Mushrooms image

Make and share this Cheddar Stuffed Mushrooms recipe from Food.com.

Provided by NELady

Categories     < 30 Mins

Time 30m

Yield 24 Stuffed Mushrooms, 8-12 serving(s)

Number Of Ingredients 6

24 large mushrooms, fresh, 1-1/2 to 2 inches in diameter
1/4 cup green onion, sliced
1 garlic clove, minced
1/4 cup margarine
2/3 cup fine dry breadcrumb
1/2 cup cheddar cheese, shredded

Steps:

  • Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
  • In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
  • Spoon crumb mixture into mushroom caps.
  • Arrange mushrooms in a 15x10x1-inch baking pan.
  • Bakin in a 425 degree oven 8 to 10 minutes or until heated through.

DAY AFTER THANKSGIVING STUFFED MUSHROOMS & POTATOES



Day After Thanksgiving Stuffed Mushrooms & Potatoes image

Using leftover stuffing for mushrooms is genius ... and delicious. These stuffed mushrooms and cheesy stuffed potatoes are a great way to reinvent your holiday leftovers. They'd be great for watching weekend football.

Provided by Eddie Szczerba

Categories     Other Appetizers

Time 1h15m

Number Of Ingredients 10

1 pkg whole mushrooms large size
whatever stuffing or mashed potato you have left over from Thanksgiving
1 medium sweet onion
1 c parsley, Italian
2 large eggs
1/2 lb crisp bacon
1 c cheddar cheese, shredded
1/2 c Panko bread crumbs
1 stick butter, melted
6 medium baked potatoes

Steps:

  • 1. Clean the mushroom with a damp paper towel. Remove the stems and reserve them.
  • 2. Using a spoon, split the baked potatoes in half. Remove the flesh of the potato leaving the shells intact.
  • 3. Add the potato to your mashed leftovers. Preheat oven to 350.
  • 4. Chop the onions and the mushroom stems finely. In separate pans, sauté the onion and mushroom stems in a little bit of butter until tender.
  • 5. Add the mushrooms to your stuffing.
  • 6. Add the onions to your potato.
  • 7. Crumble the bacon and add to the mashed potato with the cheddar cheese, mixing well.
  • 8. Using a spoon, fill the mushroom caps with the stuffing mixture.
  • 9. Fill the potato with the potato mixture.
  • 10. Sprinkle the tops with the Panko bread crumbs with the remainder of the butter and bake in a preheated oven in separate pans for 45 minutes.
  • 11. Check the mushrooms after about 30 minutes as they will likely finish before the potato. Garnish with the chopped parsley and enjoy! :)

BACON AND CHEDDAR STUFFED MUSHROOMS



Bacon and Cheddar Stuffed Mushrooms image

Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.

Provided by GRNSTR1PE

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 30m

Yield 8

Number Of Ingredients 5

3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
¾ cup shredded Cheddar cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove mushroom stems. Set aside caps. Chop the stems.
  • In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  • In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  • Bake in the preheated oven 15 minutes, or until the cheese has melted.
  • Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g

CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Categories     Mushroom     Appetizer     Bake     Sauté     Cocktail Party     New Year's Eve     Cheddar     Walnut     Gourmet

Yield Makes about 25

Number Of Ingredients 8

1 pound mushrooms
3/4 stick (6 tablespoons) unsalted butter
1/2 cup walnuts
1/2 cup fresh parsley leaves
1 onion
1 cup coarsely grated sharp Cheddar (about 4 ounces)
1/2 cup fine fresh bread crumbs
1/4 teaspoon salt, or to taste

Steps:

  • Preheat oven to 350° F.
  • Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
  • Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
  • Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.

CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Start with prepared stuffing mix for these easy mushroom appetizers, with plenty of tangy Cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 5

2 (8-oz.) pkg. fresh whole mushrooms, cleaned
3/4 cup 10-minute herb stuffing mix
2 oz. (1/2 cup) shredded extra-sharp Cheddar cheese
1/4 cup butter, melted
2 tablespoons finely chopped onion

Steps:

  • Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
  • In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
  • Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.

Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS



Longhorn White Cheddar Stuffed Mushrooms image

Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.

Provided by Katie Clark

Categories     Copycat

Time 1h

Number Of Ingredients 19

16 ounces of white button mushrooms
Olive or Avocado Oil
1.5 teaspoon Garlic Powder
1 teaspoon Salt
8 ounces soft cream cheese
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1/4 cup shredded parmesan cheese
Shredded white cheddar cheese
3/4 cup Panko Bread Crumbs + 1 Tablespoon Parsley Flakes
1/4 cup shredded white cheddar
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
1/4 cup Gruyere cheese (I got 1/4 lb of Gruyere at the grocery store, sliced, and I used two slices. I used smoked Gruyere).
1/2 teaspoon Worcestershire sauce
1/4 cup half and half
1/2 cup sour cream
1 teaspoon Pepper
1/2 teaspoon dry mustard

Steps:

  • Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!

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