Stuffed Mushrooms with Chestnuts & Boursin
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 18 mushrooms
Ingredients
  • 18 large crimini mushrooms, stems removed and cleaned
  • 1 package herbed boursin cheese, room temperature
  • 1 small can water chestnuts, finely diced
  • ¼ cup minced chives
  • ½ cup breadcrumbs, preferably homemade
  • ¼ cup parmigiano reggiano, finely grated
  • 2 tbsp olive oil
  • fresh thyme for sprinkling
Instructions
  1. Pre-heat oven to 400F and line a baking sheet with tin foil.
  2. Now let's clean the mushrooms. Using a damp paper towel, remove any dirt from the mushrooms. It's okay to give the mushrooms a quick shower to save time, just make sure to not let them soak. If you give the mushrooms a quick shower to clean them, make sure you dry them as best as you can.
  3. Space the mushrooms out evenly on the baking sheet. Drizzle 2 tbsp of olive oil over the mushrooms and sprinkle with salt.
  4. Bake mushrooms for 20 minutes.
  5. In a medium sized bowl mix together boursin cheese, minced chives and finely diced water chestnuts. Set aside.
  6. When you remove the mushrooms from the oven there will be a small amount of liquid in each mushroom cap. Discard this liquid by using a small spoon or with clean hands just tip the cap upside-down over a bowl.
  7. Spoon a tsp of the boursin cheese mixture into each mushroom cap.
  8. Top with breadcrumbs and finely grated parmigiano reggiano cheese.
  9. Put back in the oven and bake for an additional 10 minutes or until tops of mushrooms are golden brown.
  10. Let them cool, sprinkle with fresh thyme and serve
Notes
I always try to buy my mushrooms in bulk, especially when making this recipe. It allows me to choose mushrooms of similar size and shape. I try to get the crimini mushrooms that are perfectly round and free of any bruises or mushy spots
This recipe is significantly better with fresh bread crumbs. Store bought bread crumbs just won't have the same flavor. So if you have 15 extra minutes to spare, I strongly suggest you go all the way and make your own.
Recipe by The Peony Life at http://thepeonylife.com/2015/10/stuffed-mushrooms-with-chestnuts-boursin/