Dill Pickle and Holy Cow! Cheese Stuffed Mushrooms

Instructions

1. 1

   Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.

2. 2

   Clean the mushrooms and gently remove the stems. Set the caps aside and finely chop the stems.

3. 3

   Finely chop the kosher dill pickles.

4. 4

   In a medium bowl, combine the chopped mushroom stems, chopped pickles, Holy Cow! cheese, breadcrumbs, fresh dill, black pepper, and half of the olive oil. Mix until well combined.

5. 5

   Spoon the filling mixture evenly into each mushroom cap, pressing gently to fill.

6. 6

   Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the remaining olive oil over the tops.

7. 7

   Bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.

8. 8

   Remove from the oven and let cool slightly before serving. Enjoy your Dill Pickle and Holy Cow! Cheese Stuffed Mushrooms!