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Recipe compliments of www.ITISAKEEPER.com
Boursin Cheese Stuffed Mushrooms
Boursin Cheese Stuffed Mushrooms make a great party appetizer or side dish. They're cheesy and flavorful, and are topped with crispy golden breadcrumbs.
Ingredients
- 24 White Button Mushrooms, cleaned and stemmed
- 2 tablespoons Butter
- 1 Small Shallot, minced
- 5 ounces Baby Spinach, chopped
- 1 teaspoon All Purpose Seasoning
- 5.2 ounces Boursin Cheese, 1 package
- ½ cup Panko Breadcrumbs
- ¼ cup Grated Parmesan Cheese
- 1 tablespoon Olive Oil
Instructions
- Preheat oven to 375 degrees F.
- Line a rimmed baking sheet with parchment paper and set aside.
- Place mushroom caps on prepared sheet.
- Finely chop the stems and set aside.
- Melt butter in a large skillet over medium heat. Add chopped mushroom stems and shallots. Cook for 4-5 minutes or until mushroom stems and shallots are softened.
- Stir in garlic, spinach and all purpose seasoning blend. Cook for 2 minutes longer. Remove from heat.
- In a medium bowl, combine Boursin, Panko, parmesan cheese, and mushroom mixture. Stir until combined.
- Fill each mushroom cap with Boursin mixture and place on prepared sheet.
- Sprinkle with extra panko and drizzle with olive oil. Bake for 20 minutes or until golden brown.
Christina's Notes
- Choose the Right Mushrooms: Opt for medium-sized mushrooms with sturdy stems. Cremini or baby bella mushrooms are great choices.
- Gently Clean: Wipe the mushrooms with a damp paper towel to remove dirt. Avoid soaking them in water, as this can make them soggy.
- Reserve the Stems: Chop the stems and sauté them with the spinach for extra flavor and texture.
- Chopped Parsley: Arrange the stuffed mushrooms on a platter with fine herbs. Sprinkle with parsley, fresh thyme, or chives for a visually appealing presentation.