1 4-ounce package Idahoan Four Cheese Mashed Potatoes
12 large mushrooms or 18 medium mushrooms
3 tablespoons butter, margarine or olive oil
3 tablespoons chopped chives
3/4 teaspoon salt
1. Preheat oven to 450°F.
2. Prepare potatoes as package directs.
3.
Remove stems from mushrooms; chop stems and set aside. Carefully scoop
out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
4.
Melt butter in 10-inch skillet over medium heat. Add chopped mushroom
stems and cook 3 minutes or until tender. Remove from heat and stir in
mashed potatoes, 2 tablespoons chives and salt.
5. Fill each
mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes
or until potatoes are lightly golden. Sprinkle mushrooms with remaining
1 tablespoon chives.
Recipe Source: Swanson Broth/Family Features