Stuffed Mushrooms with Sour Cream

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These are great stuffed mushrooms, the recipe uses sour cream and grated cheese to hold the stuffing together, it is far and away my favorite pre-dinner snack to serve at parties.

By MumAndMe
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.

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  • Preheat air fryer to 350 degrees F (175 degrees C).

  • Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.

  • Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

Cook's Notes:

You can use any kind of cheese you prefer.

Tips

You can also make this under the broiler: Bake until the cheese in nicely browned, about 10 minutes.

Tips

To bake: Bake at 325 degrees F (165 degrees C) until the cheese is nicely melted, about 15 minutes.

Nutrition Facts

Per Serving:
42.8 calories; 2.4 g protein; 1.7 g carbohydrates; 8.4 mg cholesterol; 54.9 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Soup Loving Nicole
Rating: 4 stars
10/11/2017
Made as written except that in the ingredient list is calls for the mushroom stems and caps to be diced. Don't dice your caps or you won't have a vessel for your filling. These were pretty good and they turned out very pretty but I'm not sure I was loving the carrots in the mix. With that being said, if using carrots I recommend using red or green bell pepper instead so there is more color in the finished dish. Overall good recipe and one I will make again. Read More
Helpful
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Soup Loving Nicole
Rating: 4 stars
10/11/2017
Made as written except that in the ingredient list is calls for the mushroom stems and caps to be diced. Don't dice your caps or you won't have a vessel for your filling. These were pretty good and they turned out very pretty but I'm not sure I was loving the carrots in the mix. With that being said, if using carrots I recommend using red or green bell pepper instead so there is more color in the finished dish. Overall good recipe and one I will make again. Read More
Helpful
(2)
D4Say
Rating: 5 stars
02/20/2020
I didn't have carrots or peppers so I added some panko breadcrumbs. Very tasty. I recommend slicing a little bit off the bottom of the cap before stuffing. I did not and when I pushed the door shut they fell over and lost the cheese topping. Read More
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