Stuffed Mushrooms with Creamy Sauce

Mashed Potato in Mushroom Submitted by Creamy Cheesy Cabbage
Mashed Potato in Mushroom Submitted by Creamy Cheesy Cabbage

If you make mashed potato as a side dish for thanksgiving, want to try something different?




10oz Large or Medium Mushrooms 1 Russet Potato (about ¾-1 lb) 2 tablespoons Butter 2 tablespoons Mayonnaise 1 tablespoon Chopped Rosemary ½ Onion 1 Garlic Clove 2 tablespoons Flour 2 cups Milk 2 tablespoons Olive Oil ½ cup Sour Cream 1 cup Shredded Mozzarella Cheese Salt Pepper

Nutritional information

No nutrition information available


1.Peel potato and cut into cubes. Heat in a microwave for 7-8 minutes or until tender. Then mash and add butter, mayonnaise, chopped rosemary, salt and pepper. Mix well.
2.Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop off stems.
3.Chop garlic and onion.
4.Preheat the oven to 430 degrees F.
5.Make sauce. In a frying pan, heat olive oil and cook garlic, onion and stem for a couple of minutes. Add flour and milk. Reduce heat and simmer until thickens. Season with salt and pepper.
6.Fill the mashed potato mixture into each mushroom and place them facing the filling up in the baking dish. Pour the sauce over the mushrooms and pour the sour cream between each mushroom.
7.Place mozzarella cheese and parsley on top. Bake for 15-20 minutes.