Easy, Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions and Parmesan Cheese- made with Idaho Spuds Country Buttered Instant mashed potatoes, this beautiful bite-size appetizer is the perfect game day appetizer.
Have you ever tried Idaho Spuds instant mashed potatoes? If you haven’t, let me tell you-you are missing out on something seriously amazing. Why? because they taste delicious and take 2 minutes to make.
But seriously, you guys, these (made from REAL Idaho grown) potatoes are so good I almost ate half the mashed potato filling as I was filling the mushroom caps.
Annnnd, as we all know, I don’t even like potatoes that much.
Well, Idaho Spuds has made a liar out of me because since trying their Country Buttered flavor they are now a regular addition to several household favorites- including Octavian’s favorite scrambled eggs.
But, I’m not here today to give you a list of all the foods these delicious Idaho grown potatoes go well in or with (although I can do that, too); no, today I’m here to talk about must-have appetizers for the next Big Game.
One of my top must-have appetizers for any party or gathering is these Cheesy Mashed potatoes and Herb Stuffed Mushrooms with Caramelized Onions. These fun stuffed mushrooms are super easy to prepare and are always a huge hit over at my house. And they look so darn pretty on any serving platter, they’ll be snatched up in seconds.
Plus, they are super customizable…
Not in the mood to caramelize onions? Don’t sweat it. These stuffed mushrooms filled with cheesy, creamy mashed potatoes are like a blank canvas. Top with shredded cheddar cheese and bacon bits instead. Easy, right?
Although, I highly recommend the caramelized onions- paired with mashed potatoes, it’s like a match made in heaven. So, I don’t know about you guys, but I’ll be going Big on Game Day 🙂
If you love potatoes (or just kinda like them) definitely give this recipe a try 🙂
Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions
- 18 baby portabella mushrooms - stems removed - 18 to 24 mushrooms
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion - chopped
- 2 packages Idaho Spuds Country Butter Mashed Potatoes - prepared
- 1/2 cup cooked wild rice - optional
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup white cheddar cheese - shredded
- 1/2 cup grated parmesan cheese - plus more for topping
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Prepare mushroom caps and place them on prepared baking sheet. Set aside.
- Heat a large skillet over medium low heat. Add olive oil and butter and cook onions for 40-45 minutes, stirring occasionally, or until onions are completely caramelized.
- While the onions are cooking, prepare the mashed potato filling. In a medium bowl mix together the prepared Idaho Spuds Country Butter Mashed Potatoes with the cooked wild rice, fresh thyme, rosemary, garlic powder, salt, pepper white cheddar cheese and parmesan cheese. Taste mixture, adding more salt and pepper as needed.
- With a small spoon add the cheesy mashed potato mixture into the cavity of each mushroom, squeezing in as much as you can. Each mushroom will hold a different amount, some more some less.
- When the onions are finished caramelizing (so worth the wait!), carefully scoop a little on to the top of each mushroom cap. Place stuffed mushrooms in the oven and bake for 20 minutes. Remove from the oven and top each mushroom cap with a little extra parmesan and fresh herbs and continue to cook for an additional 15-20 minutes.
- Best served immediately.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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