STUFFED MUSHROOMS
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.”
Ruth Milstein, author of the Gourmand award-winning recipe book “Cooking with Love: Ventures Into the New Israeli Cuisine,” shares how to make Stuffed Mushrooms.
This beautifully unique stuffed mushroom dish is prepared using sour cream instead of mayonnaise. The delicious filling with a hint of spice makes these baked mushrooms a special entertainment treat! I chose to use Pepper Jack cheese which gives the mushrooms a nice ‘touch’ of heat.
Makes 4-6 servings
1-pound white mushrooms, about 20 mushrooms
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 ounces any hard cheese, grated
3 scallions, chopped into small pieces
4 ounces sour cream
¼ cup chopped fresh parsley
¼ cup bread crumbs
Remove the stems from the mushrooms, wash them gently and dry them up using a paper towel. Mix the olive oil, salt and black paper and then toss around the mushroom cup with the mixture and lay them on a flat baking tray.
In a medium size bowl combine the cheese, scallions, sour cream, fresh parsley the bread crumbs and mix. Stuff the filling evenly into all of the mushrooms.
Bake the stuffed mushrooms in a 425° preheated oven for 20-22 minutes until the stuffing is golden on top.
Take the tray out of the oven and transfer the mushrooms to a flat platter. Serve promptly as the mushrooms will shrivel as they sit.
You can also double the amount and bake the mushrooms for 26-30 minutes.
