Stuffed Mushrooms with mashed potato

 
 

Prep Time: 20 min/ / Cook Time: 9min // Total: 29 min // Serving: 9

If you love stuffed mushrooms but are concerned with the salt content, this stuffed mushroom with mashed potato recipe is for you! This appetizer recipe is full of flavor. The creaminess and richness from the mashed potato with the savory flavors from the turkey bacon and parmigiana cheese make this a delicious dish. It is hard to believe these stuffed mushrooms are actually low in sodium. This recipe does not use any added salt. Instead, its savory taste is from the combination of turkey bacon and parmigiana cheese with enhanced flavor from the seasoning powders (not seasoning salt).

A dash of lemon juice at the end adds brightness and cuts down the starchiness of the mashed potatoes. In the end, these delicious stuffed mushrooms are a hearty, creamy and sodium friendly appetizer/snack that everyone will love.

 

Ingredients:

  • ½ cup milk, whole fat

  • 1 small potato, peeled

  • ¼ cup shredded parmigiana cheese

  • Black pepper to taste (optional)

  • 9 medium brown mushrooms, separate the stems

  • 3 slices turkey bacon, diced

  • ½ teaspoon olive oil

  • ¼ teaspoon mixed seasoning powder such as Mrs. Dash

  • ¼ teaspoon oregano

  • ½ teaspoon lemon juice

 

Instructions:

  1. Preheat oven at 375 degrees

  2. Add the milk in a microwave safe bowl

  3. Place the potato in the bowl with the milk and poke holes in the potato with a fork

  4. Microwave the potato for 4 minutes on high heat, then flip the potato to the opposite side and microwave for another 4 minutes or until fork tender. Mix the milk as needed to break the milk film

  5. Carefully take the bowl out of the microwave and use a masher to mash the potato until smooth

  6. Add parmigiana cheese, oregano and black pepper

  7. Set the mashed potato aside to let it cool down

  8. Dice the mushroom stems and turkey bacon into small pieces

  9. Clean, dry and separate the mushroom stems

  10. Sauté the diced turkey bacon and mushrooms with olive oil, and Mrs. Dash until the mushroom liquid evaporates and the turkey bacon becomes crispy

  11. Combine the mushroom bacon mixture with the mashed potato

  12. Add lemon juice

  13. Add a heaping spoonful of the mashed potato mixture into the mushroom caps and place them on a baking sheet

  14. Bake at 375 degrees preheated oven for 9 minutes

  15. Serve immediately