Do you ever have leftover mushrooms and don’t know what to do with them? Oh what, you HATE mushrooms and never buy them but sometimes they accidentally get left in your fridge? Okay, well, that is basically the same thing. Either way, you should make stuffed mushrooms. If you don’t like them, someone else will. And that someone is me. I’m comin’ over!
Also, these are easy. Like, really really easy. A four-year old could make stuffed mushrooms. Although, why does your four-year old have a knife? You really need to work on your parenting skills.
Mushrooms take on a meaty, hearty taste once they’ve been cooked. Pair them with a salty cheese filling and fresh herbs on top for a pop of flavor that’s unexpected yet comforting, like when a hobo gives you a hug. Only better smelling.
1. One dozen mushrooms, rinsed and de-stemmed
2. Two wedges of Laughing Cow spreadable swiss cheese
3. 1/3 cup sour cream
4. Shredded mozzarella, for topping
5. Fresh dill
6. Salt and pepper to taste
. Mix sour cream and swiss cheese together in a small bowl, salt and peppering to taste. Once the mushrooms are dry and de-stemmed, flip them over and fill them with the cheese mixture.
. Sprinkle grated mozzarella and fresh dill springs on top. And maybe another twist of cracked pepper, if you’re obsessed with pepper. It’s cool. These are your mushrooms, yo.
. Bake in the over (or toaster oven) on 350 for about 10 minutes, or until the tops turn golden brown.