Whole mushroom caps stuffed with creamy Boursin cheese, baked until golden and tender, and garnished with fresh parsley for a flavorful, sophisticated appetizer.
Ingredients
2 8-ounce packages of fresh whole white mushrooms
1 egg white
¼ cup plain bread crumbs
1 5.2-ounce container Boursin Garlic and Fine Herbs cheese
Fresh parsley leaves
Directions
- Preheat oven to 350°F.
- Remove mushroom stems and discard. In a food processor, combine egg white, bread crumbs and cheese. Process about 5 seconds or until mixture is combined.
- Evenly spoon cheese mixture into mushroom caps. Arrange on a greased baking sheet. Bake about 15 minutes or until mushrooms are golden and tender. Remove from oven. Top with parsley leaves, if desired. Serve immediately.
