Mushrooms Stuffed with Boursin


PREP: 10 minutes

COOK: 8 minutes


24Cremini mushroom caps (~ 1 1/2 inches wide)
5 ouncesBoursin garlic and herb cheese at room temperature 
1/2 to 1 tspSmoked paprika


Remove stems from mushrooms: Brush any dirt off the mushrooms and remove the stems.

Stuff caps with cheese: Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.

Place the mushrooms on a rimmed baking pan (to prevent the mushrooms from rolling off the pan).

Sprinkle the tops with a little smoked paprika.

Bake at 350°F (175°C) for 8 minutes (or until a pool of water forms at the base of each mushroom as the mushrooms sweat out moisture.)

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