Wipe the mushrooms clean and remove the stems. Finely chop the stems and set aside.
Heat 1 TBSP of the olive oil in a medium size pan over medium heat. Add the chopped stems and onion to the pan and cook until well browned, stirring occasionally, about 5 minutes. Stir in the garlic and cook about 30 seconds or until garlic becomes fragrant. Take off the heat and stir in the cheese and sour cream. Add salt and pepper to taste.
In a separate large pan heat the remaining 2 TBSP oil over medium heat. Place the mushroom caps in the pan cavity side up and generously season with salt and pepper. Cook the mushrooms for about 2 minutes then flip and cook an additional 2 minutes or until golden brown.
Place the mushroom caps cavity side up on a plate and fill with the cheese and sour cream mixture.
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