SERVINGS: 6
PREP: 10 minutes
COOK: 8 minutes
INGREDIENTS
| 24 | Cremini mushroom caps (~ 1 1/2 inches wide) |
|---|---|
| 5 ounces | Boursin garlic and herb cheese at room temperature |
| 1/2 to 1 tsp | Smoked paprika |
DIRECTIONS
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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