Description
A recipe for Four Cheese Potato-Stuffed Mushrooms

Ingredients

• 1 (4-ounce) pouch Idahoan Four Cheese Mashed Potatoes
  
• 12 large or 18 medium mushrooms
  
• 3 tablespoons butter, margarine or olive oil
  
• 3 tablespoons chopped chives, divided
  
• 3/4 teaspoon salt

Preparation
1. Preheat oven to 450°F.

2. Prepare mashed potatoes as package directs.

3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with spoon, leaving 1/2-inch shell.

4. 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.

5. Fill each mushroom cap with potato mixture, mounding slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.

Nutrition
no information available

Serves
Yield: 12 appetizer servings

Variations
no information available