If Boursin is not available, try mixing 1/2 cup of cream cheese (or 1/2 cup drained ricotta) with a minced clove of garlic, and a tablespoon of minced fresh herbs such as parsley and chives.
You can easily double, triple, or quadruple the recipe. You can stuff the mushrooms in advance, but only cook them right before serving.
- 24 cremini mushroom caps, about 1 1/2 inches wide (with stems about 3/4 pound total)
- 5 ounces Boursin garlic and herb cheese at room temperature
- 1/2 to 1 teaspoon of smoked paprika
1 Remove stems from mushrooms: Brush any dirt off the mushrooms and remove the stems.
2 Stuff caps with cheese: Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.
3 Sprinkle with paprika: Place the mushrooms on a rimmed baking pan (to prevent the mushrooms from rolling off the pan). Sprinkle the tops with a little smoked paprika.
4 Bake: Bake at 350°F (175°C) for 8 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture.
Remove and cool a minute or two, then serve.