Baby potatoes are stuffed with stuffed mushrooms resulting in a delicious Smoked Stuffed Mushroom Stuffed Potato recipe excellent for entertaining, your next potluck or game day gathering!
Smoked Stuffed Mushroom Stuffed Potato
This is a fun appetizer to make that works really well! Cook the potatoes, clean and stuff the mushrooms. Then carefully insert the stuffed mushrooms into halved, scooped out potatoes and bake until everything is melty and delicious.
This recipe is a play on a recipe made a while ago, Blue Cheese Stuffed Mushrooms only amped up a notch. The key is selecting a variety of different sized mushrooms and matching up those that would fit inside the scooped out potatoes.
You either love it or hate it, there is no in between. I love it, my husband hates it so that means more mushrooms for me!
Blue cheese is distinct in smell and flavour due to the spots of mold running throughout it. Some people can’t get past the fact they are eating moldy cheese, but really if you didn’t know it was moldy cheese, would you try it?
In this recipe we use a blue cheese called Gorgonzola, a cheese from Italy that offers a milder flavour than most blue cheeses.
This combination of flavours also works well as a dip that is warmed in the oven and served with crackers or tortilla chips.
Check out some of our most popular appetizer recipes:
- Slow Cooker Teriyaki Chicken Wings
- Banh Mi Sliders
- Curried Up Spinach Dip
- Old Cheddar Cheese and Bacon Fondue
- Mini Salad in Toast Cups
- Mini Cheese Balls
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 10 baby potatoes
- 20 brown small mushrooms
- 8 oz cream cheese softened
- 2 tbsp smoked gorgonzola cheese crumbled
- 2 tbsp Parrano cheese or gouda shredded
- 3 tbsp pecans toasted and chopped small
- 1 tbsp fresh chives finely chopped + extra for garnish
- sea salt and cracked pepper to taste
- truffle potato chips crushed small
- Place potatoes in a steamer and steam 40-45 minutes or until soft. Alternatively boil for about 5 minutes. Set aside and let cool. Once cooled slice in half and carefully scoop out the insides of the potato leaving the outsides walls sturdy and intact. Set aside potato pulp.
- Preheat oven to 350F.
- Clean and remove stems from mushrooms and reserve for another use. Set aside caps.
- In a bowl beat together cream cheese, gorgonzola and parrano cheese, pecans, chives, basil, a pinch of salt and pepper and 3 tbsp potato pulp, until blended.
- Stuff mushroom caps with cheese mixture, mounding slightly. Fit stuffed mushrooms carefully inside cooled potato halves matching sizes as best you can.
- To get mushrooms to stick, add a small dab of the cream cheese filling on the inside bottom of the potato half to help the mushroom stay in place. Place stuffed potatoes on a parchment lined baking pan and sprinkle with salt and pepper.
- Bake in oven for 15 minutes or until cheese bubbles & browns a little. Sprinkle with the crushed potato chips and chives.
- Serve immediately.