Cheesy Stuffed Mushrooms

Sometimes you need a super easy appetizer and these mushrooms are it! 

 This one relies on prepared cheese for a super fast appetizer that is sure to please.  Tasty, flavorful and easy, it doesn’t get better than this!

Sunday Funday

Mushrooms

• Beef Tips with Mushroom Gravy from Palatable Pastime
• Boursin Stuffed Mushrooms from A Day in the Life on the Farm
• Cheesy Stuffed Mushrooms from Amy's Cooking Adventures
• Mushroom Spinach Curry from Mayuri’s Jikoni
• Mushrooms in Creamy Gravy from Sneha's Recipe
• Quiche Lorraine Filled Portabella Mushrooms from Food Lust People Love
• Stir-Fried Cellophane Noodles with Enoki Mushrooms from Karen's Kitchen Stories
• Three Mushroom Pâté from Culinary Cam

Recipe Note:

-You can toast your own bread crumbs by heating butter in a skillet and tossing bread chunks in the butter until toasted.  I like to use a flavorful bread like Garden Herb Bread or Caramelized Onion Bread, so the crumbs are already seasoned!

Cheesy Stuffed Mushrooms

Adapted from Boursin

1 tablespoon butter

8 ounces baby bella mushrooms, stems removed

1 (5.3 ounce) box Boursin garlic & fine herbs

1 tablespoon parmesan cheese

4-6 tablespoons toasted seasoned breadcrumbs

Preheat the oven to 400 degrees F.  Melt the butter and place in a small oven proof dish.

Mix together the Boursin and parmesan.  Stuff scoops of cheese mixture into each mushroom.  Sprinkle the breadcrumbs over the top.  Cover and bake for 15-20 minutes or until mushrooms are soft and cheese is melted.  Broil for 2 minutes to crisp breadcrumbs.  Serve hot.