Boursin Stuffed Mushrooms

Filed in archive Recipes on August 15, 2007

This is a ridiculously simple recipe that always gets rave reviews from my friends.

Of course, they don't know how easy it is to make. Everyone will think you've been hard at work in the kitchen for hours!

(I guess now my secret is out)

Serve as a first course or as a side dish.

Boursin Stuffed Mushrooms

serves 6

12 big, white button mushrooms, wiped clean
½ a lemon
1- 5 oz. package of Black Pepper Boursin
minced chives (optional)

Pre-heat oven to 400 degrees.
Gently remove the mushroom stems and save for another use.
Rub the reserved mushroom caps with the lemon so they don't discolor.
Stuff the caps with the Black Pepper Boursin.
Line the bottom of a gratin dish that will fit the caps in a single layer with aluminum foil.
Place the caps in the gratin dish and cook, 20 minutes. The cheese will brown slightly and melt.
Sprinkle with minced chives (optional).
Serve hot from the oven.

I've also tried this recipe with the Garlic and Herb Boursin but didn't think it was as good as the Black Pepper Boursin.

Boursin's website also offers a recipe for stuffed mushrooms, but it definitely isn't as easy as this one!