• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Appetizers + Snacks » Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions

Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 19, 2017
4.91 from 11 votes


Last Updated June 13, 2020 | 6 Comments

This post may contain affiliate links. Read my disclosure policy.

1.1K shares
jump to recipe

Easy, Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions and Parmesan Cheese. Vegetarian and gluten-free, this beautiful bite-size appetizer is the perfect game day or holiday appetizer.

Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions

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 do 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.

You may also like: How to Caramelize Onions

Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions

Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions

More appetizer recipes,

  • Soppressata and Radiant Provolone Cones
  • Ricotta and White Bean Dip with Roasted Strawberries
  • Sweet and Tangy Slow Cooker Cranberry Meatballs
  • Hot Crab Artichoke Dip Recipe
  • Canned Artichoke Hearts with Parmesan Breadcrumb Topping

If you try making these Potato and Herb Stuffed Mushrooms, please leave me a comment and let me know! I always love to hear your thoughts.

Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions

LOOKING FOR SOMETHING SPECIFIC? CLICK HERE TO SEARCH BY INGREDIENT

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.

Herb Stuffed Mushrooms

Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions

4.91 from 11 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Easy, Cheesy Mashed Potato and Herb Stuffed Mushrooms with Caramelized Onions and Parmesan Cheese. Vegetarian and gluten-free, this beautiful bite-size appetizer is the perfect game day or holiday appetizer.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine American
Servings 18 servings
Calories 103 kcal

Ingredients
 
 

  • 18 baby portabella mushrooms - stems removed - 18 to 24 mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion - sliced
  • 2 packages Idaho Spuds Country Butter Mashed Potatoes - prepared
  • ½ cup cooked wild or white rice - optional
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup white cheddar cheese - shredded
  • ½ cup grated parmesan cheese - plus more for topping
Prevent your screen from going dark

Instructions
 

  • 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.

Nutritional Information

Calories: 103kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 266mg | Potassium: 335mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 0.7mg | Calcium: 130mg | Iron: 0.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Herb Stuffed Mushrooms
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Sandra Hicks says

    December 25, 2021 at 9:09 pm

    5 stars
    I’m curious to know why they turned out so watery. I don’t know what I could do different. After 20 minutes in the oven they were in about 1/8 in of water. So I tried to drain that but everything slipped off the caps. So I tried another batch same thing. This time I just took paper toweling and blotted the bottom.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 26, 2021 at 8:22 am

      Hi Sandra,

      It’s hard for me to say what happened, as I would have had to have been with you in the kitchen throughout the process.

      Reply
  2. Karly says

    January 23, 2017 at 3:20 pm

    5 stars

    These. Look. Amazing. Never thought I’d be sitting here drooling over mushrooms on a computer screen on a Monday morning, yet here I am. Doing that. I NEEEEED to try these immediately!

    Reply
    • Jessica Randhawa says

      February 1, 2017 at 3:45 am

      Hi Karly! Thank you 🙂 I know, it’s pretty crazy how mushrooms can do that, right!? Love your site and recipes, btw. I’ve been a long-time follower of your site!

      Reply
  3. cakespy says

    January 23, 2017 at 1:11 pm

    5 stars

    I need to tell you that this recipe makes me want to challenge myself to see how many of them I can fit in my mouth at one time. AWESOME.

    Reply
    • Jessica Randhawa says

      February 1, 2017 at 3:46 am

      Bahahaha! That sounds hilarious and scary all at the same time.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Large white oval serving dish filled with homemade classic macaroni salad garnished with a light dusting of paprika and fresh chopped parsley. Macaroni Salad
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure