This stuffed mushroom recipe has 2 parts to it: balsamic roasted cap mushrooms, and miso mashed potatoes. This is a perfect, decadent appetizer for a special party.
Both parts can be made ahead. Just warm them back up and stuff the mushrooms before guests arrive.
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Stuffed mushrooms might be one of the best appetizers to serve. It's one of my most popular, along with this Southern Pimento cheese appetizer. Stuffed mushrooms are easy-to-eat finger food, and the caps can be stuffed with so many different fillings.
This recipe combines two favorites of mine: balsamic roasted mushrooms and miso mashed potatoes.
๐ง Main Ingredients + Notes
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- White button mushrooms - also called Cremini or Baby Bellas, although Baby Bellas as slightly different, and can be bigger than standard white mushrooms.
- Balsamic vinegar
- Russet potatoes - I have a strong preference for Idaho grown potatoes, so get them if your market carries them. Yukons will work too, but the russets provide more structure when stuffing the mushrooms.
- White miso
- Shallot
- Half and half
- Chopped chives
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon. Additionally, I was compensated by the Idaho Potato Commission to develop this recipe for them.
๐ช Recommended Equipment
- Baking sheet
- Paring knife
- Small bowl
- Whisk
- Dutch oven or other heavy bottomed pot
- Potato ricer
- Chef's knife
๐ฉโ๐ณ Tips on Roasting Mushrooms
- Mushroom hold a lot of moisture, so it's important to carefully remove their gills under their caps. Scrape them out using a small, sharp paring knife.
- Gently rub the surface of the mushrooms clean of any dirt and debris using a paper towel. Avoid washing them in water.
- A long slow roast of at least 30 minutes brings up the flavor of the mushrooms and the balsamic vinegar marinade.
๐ฉโ๐ณ Tips on Making Miso Mashed Potatoes
- Boil the potatoes in their skins to prevent them from absorbing too much water.
- A ricer is my favorite tool to use for mashing potatoes. It prevents lumps and promotes a consistent texture. And it's fast. It even removes the skins during the ricing process.
- Yukon potatoes are generally the best for mashed potatoes, and they'll work well in this recipe. But I used russets for a little more structure since I was scooping them into the mushroom cavities.
- Purchase Idahoยฎ potatoes if you can. The texture of potatoes grown in Idaho's special lava soil is much fluffier.
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Miso Mashed Potato Stuffed Mushrooms
Equipment
- baking sheet
- Paring knife
- Large bowl
Ingredients
Balsamic Mushrooms
- 30 white button mushrooms (Cremini or Baby Bella)
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- โ teaspoon kosher salt
- โ teaspoon ground black pepper
Miso Mashed Potatoes
- 2 large russet potatoes, ideally, Idaho grown
- 1 tablespoon unsalted butter
- 3 tablespoons white miso paste
- โ cup finely chopped shallot
- 2 tablespoons half & half
- ยฝ teaspoon kosher salt
- ยฝ teaspoon ground black pepper
- 2 tablespoons thinly sliced chives
Instructions
Balsamic Mushrooms
- Preheat the oven to 375ห F, and line a baking sheet with foil or parchment paper.
- Twist the mushroom stems to remove them, or use a paring knife. Reserve the stems for another use. Gently scrape the dark gills with the tip of a paring knife to remove as many of the gills as possible without damaging the mushrooms. They hold a lot of moisture. Turn the mushrooms upside down and gently tap, to allow the scrapings to fall out. Gently rub each mushroom with a towel to remove any dirt and debris.
- Whisk together the balsamic vinegar, oil, salt, and pepper in a large bowl. Carefully toss the mushrooms in the dressing to completely coat, and place them upright on the prepared baking sheet. Bake for 30 minutes, turning the mushrooms upside down halfway through.
Miso Mashed Potatoes
- Place the potatoes in a medium pot and cover with well-salted water. Simmer for 20 - 25 minutes, or until tender. Peel and slice in half.
- Either mash or rice the potatoes using a potato ricer. If you mash them, peel them first. If using a ricer, slice the potatoes in half across their width, place the flat side down in a ricer, and press. The ricer will remove the skins.Add the butter and miso and thoroughly mash. Stir in the chopped shallot, Half and Half, salt, and pepper.
Assembly
- Scoop 1 tablespoon of miso potatoes into each mushroom cap (or whatever amount makes sense for the size of the caps). Keep warm in the oven on a low temperature, or in a warming drawer until serving.
- Thinly slice some chives, and sprinkle a few over the tops of each mushroom cap just before serving.
Nutrition
Cookin Canuck
What a fantastic idea to stir miso paste into the mashed potatoes! And stuffing the mixture into mushrooms makes it even better.
The Wimpy Vegetarian
Thanks so much! They were gone in minutes and will be pulling them out for parties in the future ๐
cheri
Hi Susan, these sound and look delicious, so cleaver to use the miso paste in the potatoes. You are so right, it is kind of funny we are so festive when it is cooler and darker, wonder about that. Happy Holidays!
The Wimpy Vegetarian
Miso is one of my favorite ingredients, so I'm experimenting with it in all kinds of things ๐ Hope you're doing well, Cheri! It's so nice to hear from you ๐
fabiola@notjustbaked
I love miso! I've never tried it with potatoes, so need to do this.
kita
Potato stuffed mushrooms?! I LOVE everything about this. So many variations to try.
Gina @Running to the Kitchen
Two of my favorites in one! I love this little appetizer! It will be so great for the holidays!
SallyBR
Love EVERYTHING about this recipe, the use of miso is brilliant! and what a cute presentation too....
beautiful!
The Wimpy Vegetarian
Thank you so much, Sally!! And very happy holiday to you and your family!
mjskitchen
I LOVE this idea!!! Don't needs guests as an excuse to give these a try. Just bought a Costco size box of mushrooms, so your timing was perfect! Thanks Susan! Hope you and you family have a wonderful holiday season!
The Ninja Baker
Brilliant idea! Pinning, tweeting and looking forward to making the recipe =)
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Look delicious, it like sushi, lol
David Price
Great Miso Mashed Idaho Potato Stuffed Mushrooms recipe! I copied it and will make one this weekend! Thanks for sharing! I hope to create a delicious version for my family!
Jeff Lebowe
These look AMAZING! Thanks for sharing Susan! I have bookmarked this page and can't wait to try this recipe.