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 on Big Blend Radio.
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.