Monday, March 7, 2011
Boursin Stuffed Mushrooms
If at any given time you looked in my refrigerator, you would find between 3-6 different kinds of cheese, I can promise you that. This time when I looked, I found a container of Boursin Garlic & Herb cheese and decided that was the lucky winner! Wonderful choice - and it may be my new favorite... ? You can find the recipe here, since I modified it from the Boursin website.
1 package (10 oz) mushrooms (about 15-16)
2 tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup unseasoned bread crumbs (I used seasoned)
1 pkg (5.2 oz) Boursin Garlic & Herbs
1 tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp ground black pepper
2 tbsp grated Parmesan cheese (optional, I didn't use)
Preheat oven to 400F. Remove and chop mushroom stems. In 12-inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. It took me about 10 minutes to get them tender.
In medium bowl, pour mushroom mixture over bread crumbs. Stir in Boursin, parsley, salt and pepper. Evenly spoon mushroom mixture into mushroom caps; arrange on baking sheet. I actually put my mushroom caps on the baking sheet and in the oven for 15 minutes by themselves before I stuff them and throw them back in the oven for the required amount of time.
Bake 20 minutes or until mushrooms are tender and golden. Sprinkle with cheese. I thought the Boursin was cheesy enough so I did not add any Parmesan cheese.
A basic Stuffed Mushroom recipe is really great to have in your repertoire because you can change the recipe to your liking. You can stuff them with different types of cheeses or meats such as crab, sausage or beef. You can choose to use large portobello mushrooms or small white button mushrooms like I did here. I personally like using the smaller ones because you can just pop them in your mouth. Then, that ooey-gooey cheese distributes over your tongue.... I can't get enough and you won't want to either when you try this recipe! Tutti Mangia!
Posted by Jamie at 9:14 PM