Boursin Stuffed Mushrooms
Whole mushroom caps are packed with creamy, herb-flecked Boursin cheese and baked until tender in this straightforward appetizer. With only a handful of ingredients and about 20 minutes of total time, they fit easily into a weeknight schedule. The garlic and herb cheese melts into the mushrooms as they roast, creating a rich, savory filling.
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Spoon
Ingredients
- 12 large white button mushrooms stems removed
- ⅔ cup Boursin cheese Garlic & Fine Herbs flavor
- 1 tablespoon olive oil extra virgin
- 1 pinch black pepper freshly ground
- 1 tablespoon fresh parsley finely chopped
Instructions
- Preheat the oven to 200°C (400°F).
- Arrange the mushroom caps on a baking sheet, cavity facing up.
- In a mixing bowl, combine the Boursin cheese and chopped parsley. Mix until well blended.
- Using a spoon, fill each mushroom cap with the cheese mixture, allowing a slight mound of filling.
- Drizzle the mushrooms with olive oil and sprinkle with freshly ground black pepper.
- Bake in the preheated oven for 15-20 minutes until the mushrooms are tender and the cheese is lightly golden.
Notes
For a touch of heat, consider adding a pinch of red pepper flakes to the cheese mixture. If Boursin is not available, you can use herbed cream cheese as a substitute. Ensure mushrooms are dry before baking to avoid sogginess.
Nutrition
Calories: 210kcalCarbohydrates: 4gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 249mgPotassium: 225mgFiber: 1gSugar: 3gVitamin A: 492IUVitamin C: 3mgCalcium: 31mgIron: 0.4mg
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