Easter is upon us! It is time to make the pilgrimage to the nearest Polish and/or other Eastern European shops around to stock up on kielbasa, candies, and other goods. The traditional Polish Easter meal includes kiełbasa, biały barszcz, potatoes, stuffed eggs, sałatka jarzynowa, hard boiled eggs, breads, and various desserts. These herb stuffed mushrooms are another easy addition to your Easter meal, or any meal or gathering for that matter, and they feature two common ingredients in Polish cooking–mushrooms and dill (aka Polish air freshener).
*Makes 12-16 stuffed mushrooms*
- 12-16 large white mushrooms
- 1 stalk of green onions (scallions)
- 1/2 bunch fresh parsley (one handful)
- 1/2 bunch fresh dill
- 1 clove garlic
- 3 tbsp. dried breadcrumbs
- 4 tbsp. grated hard cheese (any kind)
- 4 tbsp. (2 oz.) farmers cheese or cream cheese or ricotta cheese
- 3 tsp. balsamic or red wine vinegar
- 3 tsp. oil (olive or sunflower)
- Salt and pepper
Preheat oven to 400°F.
After cleaning mushrooms, remove stems from caps, finely chop the stems, and add to a bowl.
Remove only the thickest parts of the stems for the parsley and dill, and finely chop parsley, dill, green onions, garlic and add to bowl. Add cheese, salt, pepper, 1 tsp. of oil and the vinegar to bowl and mix everything together.
Optional: cut a very thin slice off the bottom of each mushroom cap so that they don’t roll around on the pan.
Add a spoonful of herb mixture to each mushroom cap and gently press down to pack mixture. Place mushrooms on pan, drizzle with remaining oil, and bake for 25 minutes. Remove from the oven and allow the mushrooms to rest and cool for at least 5 minutes. Smacznego!