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Double Stuffed Potato Stuffed Mushroom
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5 from 1 vote

Smoked Stuffed Mushroom Stuffed Potato

Servings: 10
Calories: 185kcal
Author: Wanda Baker


  • 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.


Calories: 185kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 142mg | Potassium: 549mg | Fiber: 2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 14.9mg | Calcium: 76mg | Iron: 0.9mg