Recipe information
Ingredients for - Boursin Stuffed Mushrooms
1. 24 cremini mushroom caps, about 1 1/2 inches wide (with stems about 3/4 pound total) -
2. 5 ounces Boursin garlic and herb cheese at room temperature -
3. 1/2 to 1 teaspoon of smoked paprika -
How to cook deliciously - Boursin Stuffed Mushrooms
1. Stage
Preheat the oven to 350°F (175°C).
2. Stage
Remove the stems from mushrooms: Brush any dirt off the mushrooms and remove the stems.
3. Stage
Stuff the caps with cheese: Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.
4. Stage
Sprinkle with paprika: 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.
5. Stage
Bake: 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 their moisture. Remove and cool a minute or two, then serve.
