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Boursin Stuffed Mushrooms

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Boursin and Artichoke Stuffed Mushrooms

Boursin and Artichoke Stuffed Mushrooms

Photo: Diana Rattray
This is an excellent choice if you're looking for a cheesy, meat-free appetizer. The mushroom caps are stuffed with a lively mixture of roasted red peppers, artichokes, and Boursin cheese. Use baby portabella mushrooms or regular mushrooms in this recipe.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about 2 Dozen

Ingredients:

  • 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

Preparation:

Heat the oven to 350°. Lightly grease a shallow baking dish or spray lightly with nonstick cooking spray.

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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