Mashed Potato-Topped Mushrooms


Mashed Potato-Topped Mushrooms

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Whole mushrooms filled with mashed potatoes and topped with caramelized onions and fresh chive

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Servings and Ingredients

Serves 12
2 tbsp. Hy-Vee Select olive oil, divided
1 tbsp. Hy-Vee unsalted butter
1 large yellow onion, cut into thin strips
24 oz. baby bella mushrooms, stems removed
2 medium
¼ c. Hy-Vee half-and-half
½ c. crumbled feta
Green onions, optional


  1. In a large non-stick pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add onions and cook for 45 to 55 minutes, or until caramelized, stirring occasionally.
  2. In another non-stick pan, heat remaining 1 tablespoon olive oil over medium-high heat and sauté mushrooms for about 5 minutes, or until tender, working in 2 batches. Remove from heat and keep warm.
  3. Meanwhile, bring a pot of water to boil over high heat. Add potatoes and boil for 10 to 15 minutes or until fork tender. Mash with hand masher; add half-and-half and feta and continue to mash until smooth consistency.
  4. Spoon potato mixture into mushroom cavities, top with caramelized onions and green onions, if desired.

Nutrition facts


90 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 10mg
  • Sodium: 80mg
  • Total Carbohydrates: 9g
  • Protein: 4g

Recipe Source:

Hy-Vee weekly ad from the week of March 30, 2011.