Ground flax seed, almonds, yogurt, and honey add flavor to this delectable pie and take the place of some of the sugar and butter included in traditional sour-cream blueberry pie recipes.
| Servings: | 12 |
| Yield: | 24 stuffed mushrooms |
Ingredients
- 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
Instructions
- 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.
Reviews
I make these with steak dinners and my family loves them. Each time I make more because they go so quickly. Great and easy recipe!