These roasted mushrooms are filled with creamy garlic and herb Boursin cheese, then topped with crispy parmesan panko for added texture.
Equipment
- Small Baking Sheet
Ingredients
- 1 lb small, firm cremini or button mushrooms (smaller mushrooms work best as the cheese filling is rich)
- 1 tbsp butter
- ½ small yellow onion, minced
- Leaves from 1 small sprig of thyme, chopped
- Freshly cracked black pepper, to taste
- 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
- ¼ cup panko crumbs
- 2 tbsp fresh parmesan, finely grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F.
- Remove the stems from the mushroom caps and set the caps aside. Finely mince the mushroom stems.
- In a small skillet, melt the butter over medium heat. Add the minced mushroom stems, onion, and thyme, cooking for 5-7 minutes, stirring frequently, until the mixture is golden brown and slightly caramelized. Season with freshly cracked black pepper to taste. Set aside to cool.
- In a small bowl, combine the panko crumbs, parmesan cheese, and parsley. Stir well to combine.
- Once the onion and mushroom mixture has cooled, mix it with the Boursin cheese.
- Add half of the panko mixture to the Boursin mixture and stir until everything is well combined.
- Drizzle the mushroom caps with olive oil, ensuring they’re evenly coated. Stuff the mushroom caps with the Boursin mixture.
- Dip the tops of the stuffed mushrooms into the remaining panko mixture, then place them on a small baking sheet.
- Bake the mushrooms for 20 minutes, or until they’re tender and the cheese is melted and gooey.
Optional: For a golden, crispy panko topping, place the mushrooms under the broiler for 1-2 minutes after baking, but watch carefully to avoid burning.
