Make the most of your leftovers with our Mashed Potato Stuffed Mushrooms. Shallots, Parmesan and bacon make Mashed Potato Stuffed Mushrooms extra tasty.
What You Need
Original recipe yields 9 servings
4 slices OSCAR MAYER Bacon
1 shallot, minced
1-1/2 cups leftover mashed potatoes
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh thyme, divided
18 cremini mushrooms, stemmed
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Let's Make It
Heat oven to 400°F.
Cook bacon in medium skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add shallots to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Remove from heat.
Chop bacon. Combine half the bacon with shallots, potatoes, Parmesan and half the thyme; mix well. Spoon into mushroom caps. Place on foil-covered rimmed baking sheet.
Bake 10 to 12 min. or until mushrooms are tender.Top with remaining bacon and thyme
Prepare using button mushrooms.
Substitute 2 Tbsp. chopped fresh chives for the thyme.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0.9393g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.