Boursin Stuffed Mushrooms
Juicy baked mushroom caps stuffed with creamy Boursin cheese ~ this ultra easy appetizer will be the hit of your next party, guaranteed!
Servings: 18
Equipment
- parchment paper or foil
Ingredients
- 5.2 ounce package of Boursin cheese, any flavor you like, I used Garlic & Fine Herbs.
- 1 lb medium sized cremini mushrooms
Instructions
- Preheat oven to 375°F and line a baking sheet with foil or parchment paper.
- Brush any obvious dirt from your mushrooms with a damp towel. Remove the stems by twisting gently and pulling them out. They should come out cleanly, but if there is any parts that don't twist out you can carefully go in with a small spoon, or your fingers.
- Arrange the mushroom caps on your lined baking tray. Stuff each cavity with a mound of Boursin.
- Bake for 15-20 minutes, until the mushrooms have softened and lost some moisture. You can run them under the broiler for the last minute or two if you want a little caramelization, but watch carefully so they don't burn.
- Serve right away, while hot.
Nutrition
Calories: 39 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.01 g · Monounsaturated Fat: 0.001 g · Cholesterol: 8 mg · Sodium: 52 mg · Potassium: 113 mg · Fiber: 0.2 g · Sugar: 1 g · Vitamin A: 85 IU · Calcium: 10 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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