Stuffed Mushrooms With Creamy Swiss Cheese
One of my favorite appetizers to pair with a nice glass of white wine is stuffed mushrooms. Although there’re no limits on what you can stuff mushrooms with, I like to prepare mine with creamy Swiss cheese. This easy and fast to prepare starter is something you get hooked on immediately. Summer time by the pool, when me and my girlfriends get together, I always like to entertain with white wine and stuffed mushrooms with creamy Swiss cheese.
|1. Mushrooms.||12 large and fresh.|
|2. Creamy Swiss cheese (The Laughing Cow).||12 wedges.|
|3. Butter.||3 tbsp.|
|4 Organic baby arugula.||5 oz.|
|5. Salt and black pepper.||To taste.|
|6. Lemon juice.||1/2 a lemon.|
|7. Extra-virgin olive oil.||1/4 cup.|
Instructions for preparing Stuffed Mushrooms With Creamy Swiss Cheese:
Wash and clean the mushrooms by carefully removing the stems. Season both sides of the mushrooms with salt and freshly ground black pepper. Melt 3 tbsp. of butter in a large skillet over medium heat. Place the mushrooms with the open side down (the side from which the stems were removed). Don’t overcrowd the skillet and cook in batches if needed. Cook for 2-3 minutes on each side. Stuff the already cooked mushroom caps with creamy Swiss cheese. I use The Laughing Cow Variety Pack – Original Swiss, Swiss Garlic & Herb, Spicy Pepper Jack, Swiss French Onion, & White Cheddar to make a different flavors for each of my guests. But you can also experiment with any other cheese that is out there. I’ve used smoked cheese before and the results were amazing.
Preheat oven to 375 degrees F. (190 degrees C). Bake the stuffed mushrooms for 10 min. or until mushrooms are lightly browned and the cheese has golden crust.