1 package (24 oz) refrigerated garlic mashed potatoes (such as Bob Evans)
1 package (8 oz) softened cream cheese
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup cottage cheese
1 cup Asiago cheese, shredded
1 cup crushed crackers
24 small or 12 large mushroom caps, stems removed
Clean mushrooms with damp paper towel. Do not submerge mushrooms in water. In a bowl, combine the first 6 ingredients. Spoon potato mixture into mushroom caps. Sprinkle with cracker crumbs on top. Bake at 375 degrees for 15 minutes for small mushrooms and 20 minutes for large mushrooms on center rack.
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