Potato and Cheddar Bacon Stuffed Mushrooms

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

40 large brown mushrooms
1 cup olive oil
6 teaspoons 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°F.
2. Remove mushroom stems. Dip mushroom caps in olive oil and set aside to let the excess oil drain.
3. Chop the stems.
4. Melt 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 Quickside frozen 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 potatoes 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.