Best 11 Cheddar Mushroom Stuffed Potatoes Recipes

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Cheddar mushroom stuffed potatoes is a classic comfort food that combines the creamy, cheesy goodness of mashed potatoes with the savory richness of mushrooms and cheddar cheese. It's a versatile dish that can be served as a main course or a side dish, and it's sure to be a hit with both kids and adults alike. Whether you're looking for a hearty weekday meal or a special occasion dish, this is a recipe that will not disappoint.

Let's cook with our recipes!

CHEDDAR-MUSHROOM STUFFED POTATOES



Cheddar-Mushroom Stuffed Potatoes image

To come up with this recipe, I just put together three of my family's favorite ingredients - potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It's also a natural contribution to a potluck. And I serve it as an entree at times with a side vegetable. -Jenean Schuetz, Longmont, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 8

6 large russet potatoes
2/3 cup heavy whipping cream
1 cup shredded cheddar cheese, divided
1/4 cup chopped fresh mushrooms
1/2 to 1 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 bacon strips, cooked and crumbled, divided

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture., Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.

Nutrition Facts : Calories 475 calories, Fat 18g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein.

CHEDDAR MUSHROOM POTATOES



Cheddar Mushroom Potatoes image

"When they were little, our children loved this creamy side dish," says Jacqueline Thompson Graves of Lawrenceville, Georgia. "After an adult has sliced the potatoes, youngsters can do the rest. Overlapping the potatoes in the baking dish to create a pretty pattern is half the fun," she assures.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4-6 servings.

Number Of Ingredients 5

4 medium potatoes, cut into 1/4-inch slices
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Arrange potatoes in a greased shallow 2-qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese. Cover and bake at 400° for 45 minutes. Uncover; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 478mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

STUFFED CREAMERY POTATOES WITH CHEDDAR CHEESE



Stuffed Creamery Potatoes with Cheddar Cheese image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 24

Number Of Ingredients 4

2 cups grated cheddar cheese
1/2 cup heavy mayonnaise
2 tablespoons chopped garlic
Salt and white pepper to taste

Steps:

  • Cut potatoes in half and using a melon ball scoop, scoop out a round hole approximately 3/4-inch. Carefully cook the potatoes in gently boiling water. When cooked (approximately 12 minutes), cool in cold water. Drain and set aside. Mix cheddar cheese, mayonnaise, and garlic together. Season accordingly. Fill the potatoes with cheddar cheese mixture. Bake in 375 degree oven until cheese melts, approximately 10 to 12 minutes.

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE



Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

6 large baking potatoes, scrubbed clean
Rock salt
2 tablespoons olive oil
1 tablespoon unsalted butter
1/2 pound cooked ham, cut into julienne strips about 1 by 1/4-inch
1/4 pound button mushrooms, cut into julienne strips about 1 by 1/4-inch
Granulated salt or sea salt
Freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 tablespoons unsalted butter, at room temperature
8 ounces shredded Gruyere, Swiss, or cheddar

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
  • Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
  • Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
  • Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
  • With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
  • Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
  • Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
  • Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
  • Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

EASY BAKED CHEDDAR MUSHROOM POTATO SLICES



Easy Baked Cheddar Mushroom Potato Slices image

This is an easy, good recipe as an alternative to traditional scalloped potato recipes. It keeps well several days in the refrigerator.

Provided by ChefWhiz

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

10 3/4 ounces cream of mushroom soup (low fat and or or low sodium)
1/2 teaspoon pepper
1/2 teaspoon paprika
4 medium potatoes
1 cup cheddar cheese (nonfat or reduced fat and shredded)

Steps:

  • In a small bowl, mix soup, pepper, and paprika.
  • Cut potatoes into 1/4-inch slices.
  • Grease a 2 quart oblong baking dish.
  • Arrange potatoes in overlapping rows in the baking dish.
  • Sprinkle with cheese and spoon soup mixture over cheese.
  • Cover and bake at 400°F for 45 minutes.
  • Uncover and bake 10 minutes longer or until potatoes become tender.

Nutrition Facts : Calories 229.4, Fat 9.4, SaturatedFat 4.7, Cholesterol 19.8, Sodium 482.2, Carbohydrate 28.7, Fiber 3.2, Sugar 2, Protein 8.4

CHEESY MASHED POTATO STUFFED MUSHROOMS



Cheesy Mashed Potato Stuffed Mushrooms image

These Cheesy Mashed Potato Stuffed Mushrooms are so elegant your guests will think you slaved over them. Your secret is safe with us.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 12

Number Of Ingredients 7

1 (14.1 ounce) package Idahoan® Buttery Golden Selects Mashed Potatoes
1 ½ cups shredded white Cheddar cheese
½ cup chives, chopped
1 cup chopped, cooked bacon or prepared bacon bits
6 tablespoons olive oil
4 tablespoons minced garlic
24 large mushrooms, or more depending on size

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare mashed potatoes according to package directions.
  • Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
  • Remove stems from clean mushrooms and stuff caps with potato mixture.
  • Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
  • Sprinkle shredded cheddar over the top of the mushrooms.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 9.8 g, Cholesterol 25 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 349.2 mg, Sugar 0.8 g

CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Start with prepared stuffing mix for these easy mushroom appetizers, with plenty of tangy Cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 5

2 (8-oz.) pkg. fresh whole mushrooms, cleaned
3/4 cup 10-minute herb stuffing mix
2 oz. (1/2 cup) shredded extra-sharp Cheddar cheese
1/4 cup butter, melted
2 tablespoons finely chopped onion

Steps:

  • Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
  • In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
  • Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.

Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g

CHEDDAR STUFFED MUSHROOMS



Cheddar Stuffed Mushrooms image

Make and share this Cheddar Stuffed Mushrooms recipe from Food.com.

Provided by NELady

Categories     < 30 Mins

Time 30m

Yield 24 Stuffed Mushrooms, 8-12 serving(s)

Number Of Ingredients 6

24 large mushrooms, fresh, 1-1/2 to 2 inches in diameter
1/4 cup green onion, sliced
1 garlic clove, minced
1/4 cup margarine
2/3 cup fine dry breadcrumb
1/2 cup cheddar cheese, shredded

Steps:

  • Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
  • In a medium saucepan cook stems, onion, and garlic in margarine until tender; stir in bread crumbs and cheese.
  • Spoon crumb mixture into mushroom caps.
  • Arrange mushrooms in a 15x10x1-inch baking pan.
  • Bakin in a 425 degree oven 8 to 10 minutes or until heated through.

CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Categories     Mushroom     Appetizer     Bake     Sauté     Cocktail Party     New Year's Eve     Cheddar     Walnut     Gourmet

Yield Makes about 25

Number Of Ingredients 8

1 pound mushrooms
3/4 stick (6 tablespoons) unsalted butter
1/2 cup walnuts
1/2 cup fresh parsley leaves
1 onion
1 cup coarsely grated sharp Cheddar (about 4 ounces)
1/2 cup fine fresh bread crumbs
1/4 teaspoon salt, or to taste

Steps:

  • Preheat oven to 350° F.
  • Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
  • Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
  • Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.

BACON AND CHEDDAR STUFFED MUSHROOMS



Bacon and Cheddar Stuffed Mushrooms image

Crimini mushrooms (also known as portabellini mushrooms) are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.

Provided by GRNSTR1PE

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 30m

Yield 8

Number Of Ingredients 5

3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
¾ cup shredded Cheddar cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove mushroom stems. Set aside caps. Chop the stems.
  • In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  • In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  • Bake in the preheated oven 15 minutes, or until the cheese has melted.
  • Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Nutrition Facts : Calories 110 calories, Carbohydrate 0.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 170.5 mg, Sugar 0.1 g

LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS



Longhorn White Cheddar Stuffed Mushrooms image

Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.

Provided by Katie Clark

Categories     Copycat

Time 1h

Number Of Ingredients 19

16 ounces of white button mushrooms
Olive or Avocado Oil
1.5 teaspoon Garlic Powder
1 teaspoon Salt
8 ounces soft cream cheese
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1/4 cup shredded parmesan cheese
Shredded white cheddar cheese
3/4 cup Panko Bread Crumbs + 1 Tablespoon Parsley Flakes
1/4 cup shredded white cheddar
1/4 cup shredded Parmesan cheese
1/4 cup shredded Romano cheese
1/4 cup Gruyere cheese (I got 1/4 lb of Gruyere at the grocery store, sliced, and I used two slices. I used smoked Gruyere).
1/2 teaspoon Worcestershire sauce
1/4 cup half and half
1/2 cup sour cream
1 teaspoon Pepper
1/2 teaspoon dry mustard

Steps:

  • Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!

Tips:

  • To ensure even cooking, choose potatoes that are roughly the same size.
  • Prick the potatoes with a fork before baking to allow steam to escape and prevent them from bursting.
  • Bake the potatoes until they are tender when pierced with a fork, about 1 hour.
  • Let the potatoes cool slightly before handling them.
  • Scoop out the potato flesh, leaving a 1/4-inch border around the edges.
  • Save the potato flesh for another use, such as mashed potatoes or potato soup.
  • Heat the butter in a large skillet over medium heat.
  • Add the mushrooms and onion to the skillet and cook until they are softened.
  • Add the garlic and cook for 1 minute more.
  • Stir in the cream cheese, sour cream, cheddar cheese, salt, and pepper until well combined.
  • Spoon the mushroom mixture into the potato shells.
  • Top with additional cheddar cheese.
  • Bake the potatoes until the cheese is melted and bubbly, about 15 minutes.
  • Garnish with chopped parsley before serving.

Conclusion:

Cheddar Mushroom Stuffed Potatoes are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover potatoes, and they can be customized to suit your own taste. Whether you like your potatoes cheesy, garlicky, or spicy, this recipe has something for everyone. So next time you're looking for a hearty and satisfying meal, give Cheddar Mushroom Stuffed Potatoes a try!

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