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 at only 1 WW point on the blue plan per mushroom!
Cuisine American, Canadian
Keyword perogy, pierogi, stuffed mushrooms
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Terri Gilson
20fresh, large white or brown mushrooms, washed and stemmed
Preheat oven to 350°. Spray foil lined baking sheets with non-stick cooking spray
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 mushrooms so there is room for stuffing. Add mushroom scrapings to finely chopped stems.
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, eat 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.
Stuff mushrooms,using a small spoon, then 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.
*If you are making both the bacon and vegetarian versions, add some additional bacon bits to the top of bacon stuffed version after cooking so you can tell them apartMy Amazon Recommendations (affiliate links)
Easy Pierogi Stuffed Mushrooms
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.