Best 4 Day After Thanksgiving Stuffed Mushrooms Potatoes Recipes

CHEDDAR-MUSHROOM STUFFED POTATOES

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.

DAY AFTER THANKSGIVING STUFFED MUSHROOMS & POTATOES

Steps:

• 1. Clean the mushroom with a damp paper towel. Remove the stems and reserve them.
• 2. Using a spoon, split the baked potatoes in half. Remove the flesh of the potato leaving the shells intact.
• 3. Add the potato to your mashed leftovers. Preheat oven to 350.
• 4. Chop the onions and the mushroom stems finely. In separate pans, sauté the onion and mushroom stems in a little bit of butter until tender.
• 5. Add the mushrooms to your stuffing.
• 6. Add the onions to your potato.
• 7. Crumble the bacon and add to the mashed potato with the cheddar cheese, mixing well.
• 8. Using a spoon, fill the mushroom caps with the stuffing mixture.
• 9. Fill the potato with the potato mixture.
• 10. Sprinkle the tops with the Panko bread crumbs with the remainder of the butter and bake in a preheated oven in separate pans for 45 minutes.
• 11. Check the mushrooms after about 30 minutes as they will likely finish before the potato. Garnish with the chopped parsley and enjoy! :)

PORTOBELLO MUSHROOMS STUFFED WITH GRATINEED POTATOES

Steps:

• Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
• Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
• While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
• Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
• Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
• Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
• Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.

THANKSGIVING DAY STUFFED MUSHROOMS

Steps:

• Do not wash mushrooms.
• Wipe clean with paper towel.
• Pull out stems
• Place Buttons in shallow baking pan.
• Stuffing:.
• Finely dice celery and onion.
• In a 10in. fry pan, melt butter
• Saute onions and celery until translucent.
• Turn off heat.
• Add bread crumbs and grated cheese until consistency of stuffing.
• After stuffing mushrooms,bake In 375 degree oven for approximately 20-30 minutes (optional:sprinkle chopped stems over mushrooms or save to add to the gravy).