Créé avec l’IA
Dill Pickle and Holy Cow! Cheese Stuffed Mushrooms
35 min 169 kcal par portion Moyen
Ingrédients
4 Portions
- white mushrooms320 g
- kosher dill pickles120 g
- Holy Cow! cheese120 g
- breadcrumbs2 tablespoons
- fresh dill2 tablespoons
- olive oil1 tablespoon
- black pepper0,5 teaspoon
Instructions
- 1
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
- 2
Clean the mushrooms and gently remove the stems. Set the caps aside and finely chop the stems.
- 3
Finely chop the kosher dill pickles.
- 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
Spoon the filling mixture evenly into each mushroom cap, pressing gently to fill.
- 6
Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the remaining olive oil over the tops.
- 7
Bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- 8
Remove from the oven and let cool slightly before serving. Enjoy your Dill Pickle and Holy Cow! Cheese Stuffed Mushrooms!
