Potato and Goat Cheese Stuffed Mushrooms Print

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Classic comfort food plus tangy goat cheese, garlic, sage, and mushrooms make for one tasty game day appetizer.

Recipe by Raquel at Horses & Heels

  • Prep Time

  • Cook Time

  • 40



  • 1 3.74oz. Package Idaho Spuds Creamy Ranch Flavored Mashed Potatoes
  • 4oz. Cream cheese, softened
  • 1/4 Cup goat cheese crumbles
  • 2 tsp. Chopped garlic
  • 2 tsp. Dried sage
  • 2 14oz. Packages large mushrooms for stuffing (about 40 mushrooms)
  • Additional goat cheese and crumbled sage for topping



  • Prepare Idaho Spuds according to directions on the package.
  • Mix in cream cheese and goat cheese crumbles until smooth and creamy.
  • Stir in garlic and sage.
  • Place the potato mixture in the fridge for a couple of hours allowing it to cool; this makes it easier to work with.
  • Preheat oven to 350ºF.
  • Separate stems from the mushroom caps. Fill each cap with about half a tablespoon of potato mixture.
  • Bake for 20 minutes. Remove from the oven and top with additional goat cheese crumbles and fresh sage. Return to the oven and bake for another 5 minutes.