Dairy Stuffed Mushrooms

We had friends last Friday for Shabbat dinner and I planned to prepare the Beef and mushrooms recipe and some kind of chicken. Dima wanted a Moroccan fish instead of the beef.
I had 24 oz. of big, beautiful champagne mushrooms.
One evening during the week, the fridge was pretty sad, we had not yet had time to grocery shopping and I wonder what prepare for dinner. So I improvised a cool, light dinner, and post a picture of it on Instagram in effort to keep this profile active (help me, and follow me on Instagram).
And there was a request for a recipe – so here it is: suitable for a light dinner, carbs free and delicious!

Print Recipe

Ingredients

• 1 cup of grated feta cheese
• 1 cup of grated mozzarella cheese (that's what I had, but you can use any other hard cheese)
• 1 egg
• 2-3 tablespoons sour cream
• Thyme leaves from 4-5 stalks
• Salt and pepper to taste
• 24 o.z of champignon mushrooms

Instructions

1

Remove the stem from all the mushrooms, and rinse the mushrooms.

2

Mix the cheeses, the sour cream, the egg and the spices in a bowl.

3

Fill the mushrooms with a mixture and arrange them on baking sheets in a baking pan.

4

Bake the mushrooms for about 15 minutes in a temperature of 355, and broil for another 5-7 on high hit. I recommend you to stay near the oven while the mushrooms are broiled.

That’s it. Who would have believed that I would get such a fancy and impressive dish of the leftovers I had in the fridge.
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