Do you like stuffed mushrooms? This has to be the simplest stuffed mushrooms recipe ever. It's simply mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes.
Boursin is a brand of spreadable cheese, comparable in texture to a gently whipped cream cheese (which you might quickly substitute). The kind we use is peppered with garlic and herbs. A light cleaning of smoked paprika is just a zingy accent.
The secret is to bake the mushrooms just until they start to release water, and the water pools at the base of each packed mushroom in the baking meal. In this manner you understand they are simply prepared, but not dried out, and still have sufficient structure to carry out admirably the task of the perfect finger food container for the herbed cheese.
Boursin Stuffed Mushrooms Recipe
If Boursin is not offered, attempt mixing 1/2 cup of cream cheese (or 1/2 cup drained ricotta) with a minced clove of garlic, and a tablespoon of minced fresh herbs such as parsley and chives. You can quickly double, treble, or quadruple the recipe. You can pack the mushrooms in advance, but just prepare them right prior to serving.
Ingredients
- 24 cremini mushroom caps, about 1 1/2 inches large (with stems about 3/4 pound overall).
- 5 ounces Boursin garlic and herb cheese at room temperature.
- 1/2 to 1 teaspoon of smoked paprika.
Method
Brush any dirt off the mushrooms and get rid of the stems.
Use a spoon to stuff the mushrooms with the cheese mix, 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). Spray the tops with a little smoked paprika.
Bake at 350 ° F (175 ° C) for 8 minutes, or up until a swimming pool of water types at the base of each mushroom as the mushrooms sweat out their moisture. Get rid of and cool a minute or more, then serve.
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