Potato and Cheddar Bacon Stuffed Mushrooms

Prep and cook time: 45 minutes
Serving size: 4 mushrooms
Numbers of servings: 10

40 large brown mushrooms
1 cup olive oil
6 tablespoons butter
1 cup red onion, chopped
1 (26 oz.) frozen chopped baked potatoes and cheddar bacon sauce
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic, granulated

1. Preheat oven to 400 degree F.
2. Remove mushroom stems. Dip mushroom caps in olive oil and set it aside to let the excess oil drained
3. Chop the stems
4. Met butter in a saucepan over medium heat. Add chopped mushroom stems and onion and cook until onion is soft.
5. Season with salt, black pepper, and garlic. Remove from heat.
6. Cook baked potatoes and cheese sauce in a microwave just enough for the cheese to begin melting (about 4-5 minutes)
7. In a medium bowl, stir together the mushroom stem mixture and potato and cheese
8. Scoop the mixture into the mushroom caps
9. Bake in the oven, uncovered, for 15 minutes.
10. Remove mushrooms from the oven and serve.