I’m really starting to like the boursin cheese. I first used it in some mashed potatoes and now using it in these stuffed mushrooms, it gives the dish all the flavor you need. I especially would like to use these when traveling so I don’t need to pack all my seasonings with me. The mushrooms tasted really good and held their shape. Highly recommend this stuffed mushroom recipe.
Garlic and Herb Stuffed Mushrooms
(Adapted from Mama Challenge)
1 package whole mushrooms (white or portobellos)
1 package Boursin® cheese
2-3 basil leaves, chopped finely (optional)
2 tablespoon parmesan cheese, shredded
Preheat the oven to 350 degrees.
Spray pan with cooking spray.
Remove mushrooms steps from the caps. Chop stems finely.
Combine chopped mushrooms, chopped basil and Boursin® cheese in a bowl until filly blended.
Add mixture to mushroom caps until full and rounded.
Place all the mushrooms in pan and then sprinkle with parmesan cheese.
Bake mushrooms for 25-30 minutes until golden.
When done, remove from oven and allow to cool for a few minutes and serve!