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:rectnt Herbed Cheese Stuffed Mushrooms :oed

Herbed Cheese Stuffed Mushrooms

I made these for dinner group last night. I loved them and the extra filling is great on the olive oil and rosemary Triskets or other crackers.

2 pounds white button mushrooms

2 Table spoons butter

2 (5.2oz) packages soft herbed cheese (like Boursin) I used Boursin garlic and herbed cheese.

1/4 tsp salt

freshly ground black pepper


Remove and chop stems from mushrooms

Cook stems in 2 Tbs. butter until browned, about 5 minutes.

Remove from heat and mix in the cheese, salt and pepper

Fill mushroom caps and place on a baking sheet.

(the directions also say Drizzle melted butter over the top before baking. I did NOT do that)

Bake at 350 for 20 minutes. Sprinkle with chopped frest basil or other herbs befor serving.

Makes about 40 depending on mushroom size.

I forgot to top with the basil and it still tasted good. I can think of other ways to use the stuffing...on crackers or spread on luncheon meats and rolled up like a wrap, mix it in scrambled eggs. I had some large mushrooms and made 28 up with just a little stuffing left. Everyone liked them. Enjoy.

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:rectnt Herbed Cheese Stuffed Mushrooms :oed