Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 2 Dozen
- 20 to 24 medium to large mushrooms, baby portabella or button
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 1 can (15 ounces) artichokes, drained and finely chopped
- 1/4 cup chopped roasted red bell pepper
- 1/3 cup seasoned bread crumbs
- 1 package (5.2 ounces) Boursin cheese with garlic and herbs
- fresh shredded Parmesan cheese
Wash the mushrooms and carefully remove the stems. Set the caps aside.
Chop the stems finely.
Melt the butter in a skillet over medium heat. Add the finely chopped onion and finely chopped mushroom stems. Cook, stirring frequently, until softened, about 3 minutes. Add the finely chopped artichokes and roasted red bell pepper. Cook, stirring, until hot. Add the bread crumbs and Boursin cheese. Cook, stirring, until well blended and hot.
Arrange the mushroom caps in the prepared baking dish. Fill the caps and top each with a little shredded Parmesan cheese. Bake for about 15 minutes, or until the mushrooms are browned. Turn on the broiler and broil until lightly browned.
Serve the stuffed mushrooms warm.
Makes about 2 dozen.
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