🍄Potato Pierogi Stuffed Mushrooms Recipe
If you love perogies, you'll love these unique, easy and Cheesy Potato Pierogi Stuffed Mushrooms! They are quick and easy to make with instant mashed potatoes and can be made vegetarian by simply leaving out the bacon bits. They are also gluten-free and Weight Watchers friendly!
Servings 20 mushrooms
Calories 33kcal
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
- ÂĽ teaspoon pepper
- 4 tablespoon light parmesan cheese
- â…• 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.Âfresh parsley or dill, fat-free sour cream
Notes
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.
Nutrition
Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 88mg | Potassium: 94mg | Vitamin A: 50IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 0.1mg
