A family favorite!  This is a good make ahead dish for family gatherings, game days, or just for fun appetizers for a few friends.  This dish can be prepared and stored in the refrigerator up to 48 hours before cooking. It also is fantastic reheated, especially with a fried egg on top.

Ingredients:

9-12 mushrooms, stems removed and rinsed
4 oz cooked bacon crumbles
4 oz blue cheese dressing
4 oz blue cheese crumbles
4 oz crispy onions
1 cup full fat mayonnaise
2 cups shredded cheese (I like a cheddar/jack blend but you do you – havarti and swiss fans – just sayin’)
4 oz dried instant potatoes (I like baby reds for this, and most everything else.)

Preheat oven to 375 degrees.

Line a 9”x9” pan with aluminum foil and spray with cooking spray or drizzle with vegetable oil (or bacon grease – not judging). 

Except for mushroom tops, in a large mixing bowl, combine all other ingredients until well combined.

Spoon mixture into the mushroom caps and place pan.

Bake for 25-30 minutes, or until the filling is golden brown. 

Rest until cool enough that it doesn’t burn your mouth. 

Serve and crave more.

Eat Well!

~Trish