What's New

Recipe Thursday-Mushrooms Stuffed with Boursin and Prosciutto

Posted on July 31st, 2014 | Posted in Appetizer, Recipes

Stuffed Mushrooms

On Friday I had my family over for dinner and my sister brought Mushrooms stuffed with Boursin and Prosciutto.  They were delicious and a very simple make-ahead appetizer! The herbed Boursin cheese adds just the right amount of flavor and creaminess.

Yield 24 Mushrooms
24 white silver dollar mushrooms (1 1/2 to 2 inches in diameter), stemmed (05165, 10#)
2 tablespoons olive oil (992055, 3LTR, Pomace)
1/4 teaspoon salt (991862, 50#)
1/8 teaspoon pepper (CQP083, 5#)
1 (5.2oz) package Boursin Garlic & Fine Herbs Cheese, room temperature (CWFR160, 12/5.2oz, Boursin)
1 ounce thinly sliced prosciutto, sliced crosswise into 1/4-inch-wide strips (CWME365, 15#)
2 tablespoons minced fresh curly parsley (00749, 6CT)

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Line baking sheet with aluminum foil. Wipe off any dirt from mushrooms and remove stems. Toss mushrooms with oil, salt and pepper and lay gill side down on prepared sheet. Bake until mushrooms release their moisture and shrink, about 25 minutes. 

Remove mushrooms from oven, let cool slightly, then flip over. Using 2 spoons, fill mushrooms evenly with Boursin. Top with prosciutto. Wrap mushrooms in plastic wrap and refrigerate for up to 1 day.

When ready to serve, adjust oven rack to middle position and heat oven to 450 degrees. Bake stuffed mushrooms until Boursin is hot and prosciutto begins to crisp, 10 to 12 minutes. Transfer to serving platter, sprinkle with parsley and serve.

 Recipe from America’s Test Kitchen’s Make-Ahead Appetizers Cookbook

Leave a Reply