If you love perogies, you'll love these unique and Easy 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!
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.
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.
In a medium bowl, mix together instant mashed potatoes, cheese, bacon bits, sauerkraut, sour cream, salt, pepper. * Eliminate bacon bits if making vegetarian.
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.
Bake until for 15 - 20 minutes or until mushrooms are golden and cooked through.
Garnish with parsley or fresh dill, and sour cream if desired.
*Please see post contents for important recipe information, tips and substitutions!
🍄Easy Pierogi Stuffed Mushrooms Recipe
Amount Per Serving
Calories 33Calories from Fat 18
% Daily Value*
Saturated Fat 1g6%
Vitamin A 50IU1%
Vitamin C 2.1mg3%
* Percent Daily Values are based on a 2000 calorie diet.