Boursin Stuffed Mushrooms
Inspired by classic French cuisine, Boursin Stuffed Mushrooms offer a modern twist by blending rich, creamy cheese with earthy mushrooms. This appetizer is perfect for elegant gatherings, seamlessly combining smooth textures and bold flavors.
Ingredients
- 12 large mushrooms preferably cremini or button, stems removed and cleaned
- 5 oz Boursin cheese Garlic & Fine Herbs flavor
- 2 tbsp olive oil extra virgin, for brushing
- 1 tbsp parmesan cheese freshly grated
- 1 tbsp breadcrumbs panko preferred for extra crunch
- 1 tbsp minced fresh parsley for garnish
- ¼ tsp black pepper freshly ground
Instructions
- Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
- Lightly brush the mushroom caps with olive oil and place them stem-side up on the prepared baking sheet.
- Spoon approximately a teaspoonful of Boursin cheese into each mushroom cap, filling it evenly.
- In a small bowl, combine the grated parmesan and breadcrumbs. Sprinkle this mixture evenly over the filled mushrooms.
- Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the topping is golden brown.
- Remove from oven and let cool slightly. Garnish with minced fresh parsley and a dash of freshly ground black pepper before serving.
Notes
For added flavor, incorporate crushed garlic or a pinch of chili flakes into the cheese filling before baking. To make this recipe vegan, use a plant-based cream cheese alternative and nutritional yeast instead of parmesan.
Nutrition
Calories: 239kcalCarbohydrates: 5gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 262mgPotassium: 233mgFiber: 1gSugar: 3gVitamin A: 461IUVitamin C: 3mgCalcium: 48mgIron: 1mg
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