This is an incredibly simple recipe that makes a quick and impressive appetizer. It’s an excellent accompaniment to steak!
- Baby bella or button mushrooms
- Herbed Boursin cheese (in the special cheese section of your supermarket)
- Paprika, fresh thyme, chives or breadcrumbs for garnish (optional)
I’m not a huge fan of button mushrooms, so I always pick up a pack or two of baby bellas. Preheat oven to 350°. Remove the stems from the caps. You may rinse and thoroughly dry your mushrooms, soaking up as much water as you can. It’s recommended to wipe the mushrooms with a damp cloth or paper towel.
Drizzle caps with a small amount of olive oil and place upside down onto a baking sheet. Stuff each cap with about 1 Tbsp of herb Boursin cheese (you may need a bit more or less depending on the size of each mushroom).
I had a great helper! So determined!
Bake cheese stuffed mushrooms for about 8 minutes. Top with desired garnish. Allow to cool 1-2 minutes before serving. Enjoy!
* something you may not know:
mushrooms are extremely low in calories, contain vitamin D and selenium. These edible fungi are also a good source of riboflavin. Riboflavin facilitates the release of energy from nutrients in each of the body’s cells, making riboflavin an important part of energy metabolism.
Niacin can also be found in mushrooms and is especially important for the metabolism of glucose, fat and alcohol.
Q: Should I take a supplemental form of niacin?
A: Not unless the dose is recommended by your physician and even then, the effects should be closely monitored. Large doses of niacin exert a drug-like effect on the nervous system and on blood lipids as well as glucose. With intakes of only 3-4 times the RDA (Recommended Daily Allowance), capillaries dilate which causes a painful reaction.
Q: I can’t find Boursin cheese. What other cheeses would make a good substitution?
A: Goats cheese would be great! Drizzle a bit of honey and/or balsamic vinegar over the top after baking. Many people love gorgonzola. Marscapone would be delicious also!
Q: I was just diagnosed with celiac disease. Are these gluten free?
A: Yes! They are gluten-free. If you decide to use breadcrumbs as a topping, be sure to use a gluten-free version. Otherwise, these are safe!
Q: I have an allergy to mushrooms, but these look great!
A: You could try to hollow out 1/2 inch slices of zucchini with a small melon baller and fill with the Boursin cheese for a delicious and mushroom-free alternative. Bake them at the same temperature for around the same amount of time.