Food Fun and Facts Recipe for Four Cheese Potato Stuffed Mushrooms
Sumptuous Starters & Sides
(Family
Features) - Whether entertaining a large group or a small gathering, a
great way to showcase culinary flair is with a spread of starters and
sides. And, with timesaving ingredients, such as cream soups,
store-bought mashed potatoes and prepared pastry sheets, it's a cinch
to complement any main dish with appetizers and side dishes that look
and taste elegant. Using these simple recipes, hosts can impress family
and friends and still have time to enjoy the party.
A favorite side dish, Green Bean Casserole, is a rich, creamy and
crispy combination of green beans, Campbell's Cream of Mushroom soup
and French's French Fried Onions. An elegant, yet simple starter,
Four-Cheese Potato-Stuffed Mushrooms are made with Idahoan Four Cheese
Mashed Potatoes, so no peeling, boiling or mashing is required. Cheese
lovers will swoon when they dip into Holiday Brie en Croute made with
Pepperidge Farm Puff Pastry Sheets and dried cranberries. To complete
the spread, serve warm Potato Buttermilk Biscuits with butter.
1 4-ounce package Idahoan Four Cheese Mashed Potatoes
12 large mushrooms or 18 medium mushrooms
3 tablespoons butter, margarine or olive oil
3 tablespoons chopped chives
3/4 teaspoon salt
Preparation
Preheat oven to 450°F.
Prepare Idahoan Four Cheese Mashed Potatoes as package directs.
Remove stems from mushrooms; chop stems and set aside.
Carefully scoop out the center of each mushroom cap with a spoon,
leaving 1/2-inch shell.
Melt butter in 10-inch skillet over medium heat. Add chopped
mushroom stems and cook 3 minutes or until tender. Remove from heat and
stir in mashed potatoes, 2 tablespoons chives and salt.
Fill each mushroom cap with potato mixture, mounding it
slightly. Bake 10 minutes or until potatoes are lightly golden.
Sprinkle mushrooms with remaining 1 tablespoon chives.
