Monday, December 10, 2012

Boursin-stuffed Mushrooms

1 package (10 oz.) mushrooms
2 tablespoons unsalted butter
1/4 cup finely chopped shallots or onions
1/4 cup unseasoned dry breadcrumbs
1 package (5.2 oz.)
Boursin Garlic & Fine Herbs 1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 400°F. Remove and chop mushroom stems. In 12-inch skillet, melt butter over medium-high heat and cook mushroom stems and onions, stirring occasionally, 5 minutes or until tender. In medium bowl, pour mushroom mixture over breadcrumbs. Stir in Boursin, parsley, salt and pepper. Evenly spoon mushroom mixture into mushroom caps; arrange on baking sheet. Bake 20 minutes or until mushrooms are tender and golden.

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