Herb and Cream Cheese Stuffed Mushrooms
I made these as a little side nosh for Easter dinner with my family, because I love introducing my family to new things. There was none left after the meal, so I think they were a hit.
1 pound White Mushrooms
4 oz Cream Cheese
2 oz Sharp Cheddar Cheese (shredded)
2 tablespoons Sour Cream
1 tablespoon Herb and Garlic Seasoning
2 tablespoons Olive Oil
2 tablespoons Fresh Chives (chopped)
Preheat the oven to 350 degrees.
Clean mushrooms and carefully remove stems.
Stir together Cream Cheese, Shredded Cheese, Sour Cream, and Seasonings until combined.
Place Cream Cheese mixture into a zip-top bag, seal, and clip one bottom corner.
Spread Olive Oil in the bottom of a rimmed baking sheet or cast-iron skillet.
Squeeze approximately a tablespoon of filling into each mushroom cap (fill just a little over the top and press firmly).
Place cap side down in the pan and bake for 18-20 minutes until tender.