Boursin Stuffed Mushrooms #SundayFunday

These mushroom caps stuffed with Boursin and Parmesan Cheeses are a great start to a party by themselves or as part of an appetizer buffet.

The Sunday Funday Bloggers are having a blast with this Fungi.  Fungi....fun guy... having a blast...get it?... Oh never mind.....

Stacy of Food Lust People Love is hosting this week and asked us all to join her in making recipes that star mushrooms.  Let's see what everyone has cooking.....

• Beef Tips with Mushroom Gravy from Palatable Pastime
• Boursin Stuffed Mushrooms from A Day in the Life on the Farm
• Cheesy Stuffed Mushrooms from Amy's Cooking Adventures
• Mushroom Spinach Curry from Mayuri’s Jikoni
• Mushrooms in Creamy Gravy from Sneha's Recipe
• Quiche Lorraine Filled Portabella Mushrooms from Food Lust People Love
• Stir-Fried Cellophane Noodles with Enoki Mushrooms from Karen's Kitchen Stories
• Three Mushroom Pâté from Culinary Cam

As you can see, I made a lot more mushrooms than what made it onto the platter to serve guests.  Frank, Marissa, and I couldn't resist having just one more when they came out of the oven.

I love appetizers that can be made ahead of time and then popped into the oven right before serving.  These little bites take about 20 minutes, 30 if straight from the refrigerator to the oven, and smell delicious while baking. 

Appetizers, Mushrooms, Vegetables, Cheese

Appetizers

American

Yield: 10 servings

Author: Wendy Klik

Boursin Stuffed Mushrooms

These mushroom caps stuffed with Boursin and Parmesan Cheeses are a great start to a party by themselves or as part of an appetizer buffet

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 20 large button mushrooms
• 2 T. butter
• 2 T. onion, finely diced
• 2 cloves garlic, minced
• 1 (5 oz) pkg. Boursin cheese, garlic and herb flavor
• 1/2 c. bread crumbss
• 1/2 c. finely grated parmesan cheese
• salt and pepper, to taste
• olive oil for drizzling

Instructions

1. Separate the mushroom caps from the stems. Set the caps top side down onto a baking sheet that has been covered with parchment or a silicone mat. Set aside.
2. Melt the butter in a skillet over medium-high heat. Chop the mushroom stems and add them to the skillet with the onions and garlic. Season with salt and pepper and cook, stirring occasionally, for about 5 minutes, until fragrant and vegetables are softened. Set aside to cool.
3. Mix together the Boursin, bread crumbs, Parmesan, and mushroom stem mixture. Fill the cavity of each mushroom cap with this mixture, mounding it as needed.
4. Drizzle with olive oil and bake in a preheated 350* oven for 20 minutes until deep golden brown and cooked through.

Nutrition Facts

Calories

98.42

Fat (grams)

5.84 g

Sat. Fat (grams)

2.56 g

Carbs (grams)

8.13 g

Fiber (grams)

0.97 g

Net carbs

7.15 g

Sugar (grams)

1.68 g

Protein (grams)

4.26 g

Sodium (milligrams)

184.22 mg

Cholesterol (grams)

10.56 mg

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Mushroom Packets

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