Lemon Rosemary Cheese Stuffed Mini Portabellas

“Let’s get some more mushrooms!” Those were my mom’s words when we went to the store yesterday. I guess I got her hooked on stuffed portabellas! 🙂 This time, instead of doing it with a Mexican flare, I tried something rich yet simple: creamy cheeses mixed with the delightful tastes of lemon and fresh rosemary. These are my favorite! Wow! Mom really liked them, but still loves the guacamole stuffed ones the best. 🙂

There is nothing like fresh ingredients, is there?! I love walking into my back yard and being able to grab some fresh rosemary! 

• Servings: 1 package of mini portabellos
• Print

*Created by Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients:

• 1 package mini portabella mushrooms
• 3/4 package cream cheese
• 1/2 cup Romano cheese
• Lots of fresh rosemary
• 1 lemon
• Olive oil

Directions:

• Wash the mushrooms and take out the stem. Set aside.
• Wash and chop up the rosemary.
• Combine the cheeses, rosemary, and juice from the whole lemon into a mixing bowl. Use an electric mixer to whip it up.
• Stuff all the mushrooms with the cheesy mixture.
• In a large skillet, add some olive oil and your mushrooms.
• Cook on medium heat until ready.

Enjoy!