Ingredients
2 tbsp. unsalted butter
20 button mushrooms, stems chopped, caps reserved
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp. finely chopped fresh parsley, plus more for sprinkling
1 (5.2-oz.) block Boursin
1/2 c. bread crumbs, plus more for sprinkling
1/2 c. grated Parmesan
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Preparation
Step 1Preheat oven to 350°. In a large skillet over medium-high heat, melt butter. Cook mushroom stems, onion, garlic, and parsley, stirring occasionally, until onions are softened, 5 to 7 minutes. Step 2In a medium bowl, mix Boursin, bread crumbs, Parmesan, and onion mixture; season with salt and pepper.Step 3Stuff mushroom caps with Boursin mixture. Sprinkle with more bread crumbs and drizzle with oil. Top with parsley.Step 4Bake mushrooms until deeply golden and cooked through, about 20 minutes.
Boursin is a Gournay cheese that’s similar in texture to cream cheese but comes in a wide variety of flavors. The original Garlic and Fine Herbs is our go-to, but feel free to switch it up here. They’ve even got a plant-based version that should work in this recipe—just swap the butter for olive oil and the Parm for a vegan version or nutritional yeast. Whatever you go with, make sure to take the time to really clean those mushrooms. Rinse them under water, then wipe off any lingering dirt with a paper towel (make sure to check underneath too!). Once cleaned, you can remove the stems for chopping, set the caps aside for stuffing, and get to making your delicious filling. Oh, and did we mention you can make these ahead of time? Stuff them up to 3 days ahead if you’re keeping them in the fridge, or 3 months ahead in the freezer. We recommend making a batch at the beginning of the holiday season so you’re always ready for a party. Made these? Let us know how it went in the comments below.
