Stuffed Mushrooms
Mushrooms are stuffed with spinach and creamy cheese for a wonderful vegetarian appetizer.
Servings: 6
Ingredients
- 16 ounces white button or cremini mushrooms
- Fine sea salt and ground black pepper to tast
- 3 cups baby spinach chopped
- 1 clove garlic minced
- 1 tablespoon minced shallot
- 5.3 ounces Garlic & Herb Boursin Cheese 1 package
- 3 tablespoons Italian breadcrumbs
- 1 tablespoon unsalted butter
- 1-2 teaspoons chopped fresh chives for garnish
Instructions
- Place an oven rack on an upper middle shelf and preheat to 375°F. Line a baking sheet with parchment or foil.
- Carefully remove the caps from each mushroom, then use a damp cloth to wipe away any dirt from the caps. Discard the stems or save for another use. Season the inside of the mushroom caps lightly with salt and pepper.
- Heat a skillet over medium-low heat, then add a splash of water. Add the spinach and cover until steam begins to form, about 1-2 minutes. Remove the lid and add the garlic and shallots. Cook, stirring, until the spinach is wilted, the water is evaporated, and the garlic and shallot are fragrant, 3-5 minutes.
- Transfer the spinach mixture to a bowl and cool for 5 minutes or until just slightly warm, then stir in the cheese until evenly combined. Spoon the mixture into the mushrooms, gently pressing down to compact the filling.
- In a small microwave-safe bowl, melt the butter for 30 seconds, then stir in the breadcrumbs.
- Top each mushroom with a sprinkle of breadcrumbs.
- Bake for 10, or until the mushrooms have softened and the Boursin is melted. Turn on the broiler to brown the tops, 1-2 minutes.
- Top with chives and serve immediately
Notes
- Mushrooms can be stuffed in advance and chilled until ready to bake.
- Panko breadcrumbs can be substituted for the Italian breadcrumbs.
