Bacon and Boursin Stuffed Mushrooms
Ingredients
- 16 oz white or cremini mushrooms (about 24 mushrooms), reserving half of the stems and chopping them.
- 3 Tablespoons butter
- 1 shallot, finely chopped
- 1/3 cup chopped cooked bacon (about 4 slices)
- 2 tsp minced garlic
- 1- 5.2 oz Boursin cheese
- 1/2 cup grated parmesan plus a few T for topping
- 1/2 cup breadcrumbs (panko or regular- I use panko but both work fine!)
- 2 T chopped parsley
- 1/2 tsp thyme (fresh or dried)
- Salt + pepper
Instructions
- Chop the 12 reserved mushroom stems and shallots.
- Heat a skillet over medium heat and add butter. Add shallots and mushrooms and sauté for 3-4 minutes until soft. Add garlic and cook another 45 seconds until fragrant.
- Now add cooked chopped bacon, Boursin cheese, grated parmesan cheese, panko breadcrumbs, parsley, thyme, salt & pepper. Remove from heat and combine it all together really well using a spoon.
- Grease a casserole dish and add mushroom caps. Spoon Boursin mixture into the mushrooms and top with a touch more parmesan.
- Bake at 375 for 20 minutes, then increase to 425 and bake an additional 5-7 minutes, until golden. Garnish with chopped parsley and enjoy!
