These Cheesy Potato Pierogi Stuffed Mushrooms are the ultimate appetizer, featuring tender mushrooms stuffed with mashed potatoes, cheese, and sauerkraut. I guess you could say that I LOVE pierogies! I mean, who doesn't? And since I'm equally crazy about mushrooms, I decided the two shall meet in this stuffed mushroom. These potato-stuffed mushrooms taste like a potato perogy stuffed into a mushroom, and are both gluten-free and WW friendly!
Mushrooms feel as Ukrainian as perogies to me; maybe because we ate a lot of mushrooms at Baba's, and both she and Dad used to forage for wild mushrooms. And until this Mashed Potato Stuffed Mushroom recipe, I had yet to taste better mushrooms than those. These Weight Watchers stuffed mushrooms are the perfect appetizer and popular during the colder months, but great any time of the year. If you're looking for stuffed mushrooms with mashed potatoes, you'll love these!
🍒Reader Review
"Great potluck contribution!! I loved these!! Flavorful and light!" ⭐⭐⭐⭐⭐
Jump to:
- 🍒Reader Review
- 🥟Ukrainian Recipes
- 🥘 Ingredient Notes
- 📖 Variations & Substitutions
- 🔪How to Make Mashed Potato Pierogi Stuffed Mushrooms
- Expert Recipe Tips
- 👪 Serving size
- 🔢WW Points
- 🌡️Storage
- ❔ Recipe FAQs
- Didn't find the answer you're looking for?
- 📋More Weight Watchers friendly appetizers!
- 🍄Potato Pierogi Stuffed Mushrooms Recipe
Love mushroom recipes? Try my Breakfast Mushroom Melt!
🥟Ukrainian Recipes
Being Ukrainian, I grew up on pierogies and can't get enough of them. But you don't have to be Ukrainian to love perogies! Obviously. Or you wouldn't see pierogies all over the place, like in poutine at major league baseball games and in loaded perogy platter potato chips. It's comforting to know that the whole world loves perogies right along with me.
If you also love pierogies and need even more of them in your life, then check out my Perogy Zucchini Boats, Pierogi Potato Salad, and my Perogy Breakfast Casserole.
I also love these potato stuffed mushrooms because they're a tasty little appetizer that can be vegetarian as well (just leave out the bacon bits) and is only 1 Weight Watchers point per mushroom!
I recently brought it to a potluck at work, and since I work with a number of people who don't eat pork or meat in general, I was able to please everyone and provide a vegetarian option that's equally delicious! These little guys were well-loved.
🥘 Ingredient Notes
For these stuffed mushrooms with mashed potatoes, you'll need:
- Mushrooms. Large white or brown (cremini) mushrooms work best because they're sturdy and hold plenty of filling. You can also use portobello mushrooms for a larger appetizer or side dish.
- Instant Mashed Potatoes - Instant mashed potatoes make this recipe quick and easy while keeping the filling thick and scoopable. I recommend Idahoan mashed potatoes, as they have great flavor and a texture that holds up well for stuffing. You can also use leftover mashed potatoes, as long as they're not too loose or creamy.
- Low-Fat Sharp / Old Cheddar Cheese - Sharp cheddar adds classic pierogi flavor without needing a large amount. Using a low-fat version keeps these stuffed mushrooms Weight Watchers friendly while still providing good cheesy flavor.
- Sauerkraut - This is key for authentic pierogi taste. Be sure to squeeze out as much liquid as possible and chop it finely so it blends evenly into the filling without making it watery.
- Unsalted Butter - A small amount of butter adds richness and helps sauté the onion, garlic, and mushroom stems. Using unsalted butter allows you to control the overall saltiness of the dish.
- Sour Cream and Parmesan Cheese (Light or Fat-Free) - Sour cream adds creaminess and that classic pierogi tang. Light or fat-free versions work well and help keep the WW points low without sacrificing flavor. Parmesan is sprinkled on top rather than mixed into the filling to add a salty, slightly crisp finish as the mushrooms bake. A light version keeps calories and points in check.
📖 Variations & Substitutions
- Vegetarian: Leave out the bacon bits
- Mashed Potatoes: You can substitute leftover mashed potatoes. But if you are using instant mashed potatoes, I would recommend Idahoan Foods mashed potatoes.
- Mushrooms - You can use white or brown mushrooms or Portobello mushrooms.
- Spicy - Give them a little kick by adding crushed red pepper
🔪How to Make Mashed Potato Pierogi Stuffed Mushrooms
Prep: Preheat oven to 350° F/ 175° C. Line a cookie sheet with aluminum foil, then spray with non-stick cooking spray or line with parchment paper.
- Step 1: Wash mushrooms, remove stems, and set the stems aside. ( *The stems easily pop off when you gently pull them to the side.)
- Step 2: With a small spoon, gently scoop out mushroom caps so there is room for stuffing. Add mushroom cap scrapings to finely chopped stems in a small bowl. Finely chop HALF the stems
- Step 3: In a microwave-safe bowl, cook butter, onion, garlic, and only HALF mushroom stems and scrapings from the mushrooms for 4 minutes. You can save the other half for soup stock, eat them, or discard them in the compost bin
- Step 4: In a medium bowl, mix together instant mashed potatoes, cheese, bacon bits, sauerkraut, sour cream, salt, pepper. * Eliminate bacon bits if making vegetarian.
- Step 5: Then add the cooked onion, mushroom stems, butter, and garlic mixture and stir until combined.
- Step 6: Place mushroom caps on the prepared baking sheet, then stuff the mushroom caps with filling using a small spoon. Sprinkle with parmesan cheese, dividing evenly between all the mushrooms.
- Step 7: Bake for 15 - 20 minutes or until mushrooms are golden and cooked through. Garnish with sour cream and dill (fresh or dry) or fresh parsley, if desired.
Expert Recipe Tips
- Choose mushrooms of similar size so they cook evenly and finish at the same time. This also makes the Weight Watchers points easier to estimate per mushroom.
- Don't skip scooping the caps - removing a bit of the inside flesh gives you more room for filling and prevents the mushrooms from releasing too much moisture while baking.
- Use thick mashed potatoes for the best texture. Whether using instant or leftover mashed potatoes, avoid potatoes that are overly creamy or loose, or the filling may spread instead of mound nicely.
- Squeeze the sauerkraut very well before chopping. Excess liquid can make the filling watery and dilute the pierogi flavor.
- Cook only half of the mushroom stems as directed. This adds mushroom flavor without introducing too much moisture into the filling.
- Let the filling rest for a few minutes before stuffing the mushrooms. This allows it to firm up slightly and makes the mushrooms easier to fill neatly.
- Use a small spoon or cookie scoop for evenly portioned stuffing. This helps ensure consistent size, appearance, and WW points per mushroom.
- Bake uncovered so excess moisture can evaporate and the tops lightly brown instead of steaming.
- Finish with a light sprinkle of parmesan rather than mixing it into the filling - this creates better flavor contrast and a slightly crisp top.
- For mixed dietary needs, leave the base filling vegetarian and sprinkle bacon bits on top of only the bacon version after baking so they're easy to tell apart.
- Garnish just before serving with fresh dill or parsley for maximum color and flavor impact.
- Serve immediately for best texture - these are at their peak when hot, with a creamy filling and tender mushrooms.
👪 Serving size
These mashed potato stuffed mushrooms make 20 servings. If you want to cut the recipe in half, double or triple it, simply click on the servings in the recipe card, select the number of servings you'd like, and the ingredient amounts will adjust accordingly.
🔢WW Points
This Weight Watchers Stuffed Mushrooms recipe is 1 Weight Watchers point each.
🌡️Storage
Store leftover potato stuffed mushrooms in a single layer in an airtight container in the fridge for up to 3 days. These can also be made a couple of days ahead. For best results, do the prep (stuff them) then cook them just prior to serving.
They do not stand up well to freezing.
❔ Recipe FAQs
Yes! You can prepare and stuff the mushrooms up to 24-48 hours in advance. Store them in a single layer in an airtight container in the refrigerator, then bake just before serving for the best texture and flavor.
Make sure to:
Squeeze excess liquid from the sauerkraut
Avoid overly soft or runny mashed potatoes
Bake uncovered so excess moisture can evaporate
These steps help keep the filling rich and creamy instead of watery.
Scooping out the caps creates more room for the potato filling and helps the mushrooms cook evenly without releasing too much moisture.
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If you're looking for pierogi appetizer ideas or a great side dish, you'll love this potato-stuffed mushroom recipe! They are a real crowd pleaser and will make a great addition to your finger food buffet.
📋More Weight Watchers friendly appetizers!
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🍄Potato Pierogi Stuffed Mushrooms Recipe
Equipment
Ingredients
- 20 fresh, large white or brown mushrooms, washed and stemmed
- ½ cup instant mashed potatoes (prepare as per package directions) * or leftover mashed potatoes
- ½ cup low-fat sharp/old cheddar cheese
- 2 tablespoon sauerkraut, liquid squeezed out and finely chopped
- ½ onion, chopped finely
- 2 tablespoon unsalted butter
- 2 tablespoon fat-free sour cream
- 2 tablespoon real bacon bits
- 1 teaspoon garlic, minced
- ¼ teaspoon pepper
- 4 tablespoon light parmesan cheese
- ⅕ teaspoon salt
Garnish:
- fresh parsley or dill
- fat-free sour cream
Instructions
- Preheat oven to 350°F/ 175 degrees C. Spray foil lined baking sheets with non-stick cooking spray or line baking sheet with parchment paper.
- Wash mushrooms, remove stems and set the stems aside . ( *The stems easily pop off when you gently pull them to the side). Finely chop HALF the stems.20 fresh, large white or brown mushrooms, washed and stemmed
- With a small spoon, gently scoop out mushroom caps so there is room for stuffing. Add mushroom cap scrapings to finely chopped stems in a small bowl.
- In a microwave safe bowl, cook butter, onion, garlic and only HALF mushroom stems and scrapings from the mushroom for 4 minutes. You can save the other half for soup stock, eat them or discard in the compost bin.½ onion, chopped finely, 1 teaspoon garlic, minced, 2 tablespoon unsalted butter
- In a medium bowl, mix together instant mashed potatoes, cheese, bacon bits, sauerkraut, sour cream, salt, pepper. * Eliminate bacon bits if making vegetarian.½ cup instant mashed potatoes (prepare as per package directions), ½ cup low-fat sharp/old cheddar cheese, 2 tablespoon sauerkraut, liquid squeezed out and finely chopped, 2 tablespoon fat-free sour cream, 2 tablespoon real bacon bits, ¼ teaspoon pepper, ⅕ teaspoon salt
- Then add the onion, mushroom stem, butter garlic mixture and stir until combined.
- Place mushroom caps on prepared baking sheet and stuff mushrooms then stuff caps using a small spoon. Sprinkle with parmesan cheese, dividing evenly between all the mushrooms.4 tablespoon light parmesan cheese
- Bake for 15 - 20 minutes or until mushrooms are golden and cooked through.
Garnish
- Garnish with parsley or fresh dill, and sour cream if desired.fresh parsley or dill, fat-free sour cream
Notes
- Choose mushrooms of similar size so they cook evenly and finish at the same time. This also makes the Weight Watchers points easier to estimate per mushroom.
- Don't skip scooping the caps - removing a bit of the inside flesh gives you more room for filling and prevents the mushrooms from releasing too much moisture while baking.
- Use thick mashed potatoes for the best texture. Whether using instant or leftover mashed potatoes, avoid potatoes that are overly creamy or loose, or the filling may spread instead of mound nicely.
- Squeeze the sauerkraut very well before chopping. Excess liquid can make the filling watery and dilute the pierogi flavor.
- Cook only half of the mushroom stems as directed. This adds mushroom flavor without introducing too much moisture into the filling.
- Let the filling rest for a few minutes before stuffing the mushrooms. This allows it to firm up slightly and makes the mushrooms easier to fill neatly.
- Use a small spoon or cookie scoop for evenly portioned stuffing. This helps ensure consistent size, appearance, and WW points per mushroom.
- Bake uncovered so excess moisture can evaporate and the tops lightly brown instead of steaming.
- Finish with a light sprinkle of parmesan rather than mixing it into the filling - this creates better flavor contrast and a slightly crisp top.
- For mixed dietary needs, leave the base filling vegetarian and sprinkle bacon bits on top of only the bacon version after baking so they're easy to tell apart.
- Garnish just before serving with fresh dill or parsley for maximum color and flavor impact.
- Serve immediately for best texture - these are at their peak when hot, with a creamy filling and tender mushrooms.
Leanne says
I love pierogies. I never heard of them being filled with sauerkraut (which I also love)... I also, go figure, love stuffed mushrooms. I want to try this sooo badly! If only someone could explain the sauerkraut aspect of the recipe. Then I’ll try and give feedback, thx 😊
Terri Gilson says
Hi Leanne: yes, perogies filled with sauerkraut are a very popular variety of Ukrainian perogy! The sauerkraut in this recipe is very mild- you won't even know it's there! Yet it lends a really nice depth of flavor to this recipe. You can buy sauerkraut in a jar, near the pickles etc (or sometimes near canned veggies) squeeze the liquid out and chop it! I hope you enjoy the recipe! I'd love to hear what you think so please come back and comment and rate it! Thanks, Terri
Sally says
Great potluck contribution!! I loved these!! Flavorful and light.
Terri Gilson says
Thanks, Sally! Glad you enjoyed it!
sheenam | thetwincookingproject says
Oh my!!! Have to give this a try!!!
Terri Gilson says
Hope you enjoy it!
Jennifer says
I love stuffed mushrooms. These look fantastic.
Terri Gilson says
Thanks, Jennifer!
Sherri says
This is such a unique idea, I love it! Pierogies were always a childhood favorite of mine. I love that you have a vegetarian option too. This is such a perfect party appetizer that would please any crowd!
Robin G says
Yay! A GLUTEN FREE WAY TO GET MY PEIROGI FIX!
Terri Gilson says
Yes it is! ?
Lucy Parissi says
This is a fantastic creation. I love both Pierogi and mushrooms so it's a winning combination for me.
Terri Gilson says
Thanks, Lucy!
Mimi says
Mmmmm....Who doesn't like perogies?! And when you add mushrooms to them, the world spins faster!!
Terri Gilson says
I couldn’t agree more?