I had a bunch of potatoes I needed to use up. When the family left for a week long vacation the day after Christmas I left a bowl full of potatoes in a bowl on the kitchen table. When we got home they really needed to be used- you know, starting to sprout, growing eyes, etc.
I had purchased some mushrooms when I went the grocery store upon returning home and figured the two made a nice combination. I am a big fan of horseradish mashed potatoes and thus the idea for these stuffed mushrooms were born.
I used four potatoes to make my mashed potatoes and had a bunch leftover. I have altered the recipe to slightly reduce the amount of mashed potatoes since the amount I made would have filled enough mushrooms to feed a small country. Adjust the mashed potato ingredients to suit your taste; or just use whatever mashed potato recipe you usually use. Just make sure they are smooth enough to pipe out of an icing bag.
Horseradish Mashed Potato Stuffed Mushrooms
~20 cremini mushrooms stems removed
3 Russet potatoes, peeled and cubed
2 tbsp vegan butter
1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
2 (or more) tbsp prepared horseradish
Salt to taste
Smoked paprika for garnish (optional)
Preheat oven to 350 degrees.
On the stove top over high heat add potatoes to salted water (enough to cover the potatoes completely). Bring to a boil and until potatoes are fork tender (about 15 to 20 minutes). Drain potatoes and put in a bowl with the vegan butter, non dairy milk, horseradish and salt. Beat with a hand mixer until very smooth.
Place mushrooms on a baking sheet. Place potatoes in a piping bag with a fairly large tip (I used a star tip with a large opening but you can use whatever you have). Pipe the potatoes into the mushrooms and sprinkle with smoked paprika if desired.
Bake at 350 for about 25-30 minutes until the mushrooms are soft and the potatoes slightly browned on top.