I have always loved mushrooms. Raw. Cooked. Stuffed. In Stuffing. In fact, my very first (and only…to date) contribution to a cook book, was a little piece on Mushrooms. Mind you I was 13 and my culinary skills were….non-existent. I plan to share more about this fabulous family cookbook in the near future, but for now I’ll focus on these Italian Stuffed Mushrooms.
I recently saw a video from Another Pint Please on grilling. One of the ‘grilled’ appetizers he shared was for stuffed portobello mushrooms. The first thing he added to the mushrooms was a schmear of Boursin Spread. Just so happens I made a batch of Boursin Garlic & Herb Spread over the weekend, which conveniently found it’s way into our stuffed mushrooms.
From there I called on my taste-bud memory to recreate my favorite stuffed mushroom recipe. We’ll call those Craig’s Stuffed Mushrooms. They have sun-dried tomatoes and cheeses and are so stinking good I crave them.
And request them, as often as Craig requests my Spinach Salad with Warm Bacon Dressing. These two dishes share the same sort of rich unctuous finish.
- 6 oz. fresh mushrooms, wiped clean
- 1 Tbl. olive oil
- 4 Tbl. Boursin herb spread
- 2 Tbl. sun-dried tomatoes packed in oil, chopped
- 2 Tbl. red onion, fine diced
- ½ tsp. fresh rosemary, minced
- ¼ cup Parmesan cheese, grated
- ¼ cup panko bread crumbs
- Freshly cracked pepper
- pinch red pepper flakes, optional
- 2 Tbl. Parmesan cheese, shredded for topping
- olive oil drizzle
- Preheat oven to 350 degrees.
- Remove stems from mushrooms and reserve. Wipe mushroom caps with a dry towel. Place caps in an oiled baking pan. Fill each mushroom cavity with Boursin spread.
- Chop mushroom stems and sauté over medium heat with sun-dried tomatoes, red onion, and rosemary in 1 Tbl. olive oil until onion is tender.
- Remove from heat. Stir in Parmesan cheese and panko. Season with pepper.
- Top each mushroom cap with 2-3 Tbl. of filling mixture, squeeze gently with hand to form and help shape on mushroom caps. Sprinkle each with grated Parmesan cheese and a drizzle of olive oil.
- Bake for 20 - 25 minutes until golden browned. Let stand for 5 minutes before serving.
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