Stuffed Mushrooms
These stuffed mushrooms with creamy and herby Boursin cheese are an easy and delicious appetizer that is great for entertaining.
Ingredients
- 8 ounces Cremini mushrooms whole
- 5.2 Ounces Boursin cheese Garlic and herbs flavor
- 1 ½ cups Spinach
- 1 Garlic clove
- ¼ cup Panko crumbs
- ¼ cup Parmesan cheese Grated
- ¼ cup White wine
- Chives
- 2 Tablespoons butter divided
Instructions
- Clean the mushrooms with a damp paper towel and remove the stems. Set aside mushroom caps and stems.
- Chop the stems finely and add them to a pan with 1 tablespoon of butter and garlic. Sautee until fragrant for about 2 minutes.
- Add the wine and let it cook down completely, about 1 minute.
- Add the spinach and let it wilt. If you need more liquid add a splash of water or vegetable broth.
- Remove from the heat and add the Boursin cheese mixing well with a spoon until well incorporated.
- Melt a tablespoon of butter and combine it in a bowl with the panko and parmesan cheese.
- Add the cheese and mushroom mixture to the mushroom caps and top with the panko and parmesan topping.
- Bake at 375 Fahrenheit for 15 minutes. Broil on high for 2 minutes until the panko is golden brown.
- Garnish with chives and serve.
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