Boursin Stuffed Mushrooms               

 tags (edit): @Vogel @Tried @2 Star Easy Appetizers  

 

Looking like tiny bowls, mushrooms just beg to be filled with a variety of tasty combinations. They're finger food that requires a minimum of hand cleansing, making them even more irresistible to the party planners of the world. From 500 3-INGREDIENT RECIPES by Robert Hildebrand & Carol Hildebrand, page 48.

Ingredients

16 ea Mushrooms Large
8 ounces Boursin Cheese Or Goat's Cheese
1 cup Panko Or Fresh Breadcrumbs
 

Instructions
 Preheat the oven to 400.

Wash each mushroom, pat dry, and snap off its stem at the base. Use a spoon to clean out the mushroom innards to create a shallow little bowl.

Spoon a teaspoon or so of the Boursin cheese (or goat's cheese) into each of the mushroom caps, then dip each, cheese side down, into the panko, so that they stick to the cheese. Put the mushroom caps, cheese side up, on a shallow baking pan and pour about 1/4 cup water into the pan. Bake the mushrooms for 10 to 12 minutes, until they have softened and the crumbs have browned a bit.





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Yields: 4 Servings
    

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