Boursin Stuffed Mushrooms
Cremini caps baked with garlicky herb cheese and smoked paprika make a creamy, savory bite with almost no prep.
Ingredients
- 24 cremini mushroom caps, about 1 1/2 inches wide
- 5 ounces Boursin garlic and herb cheese at room temperature
- 1/2 to 1 teaspoon of smoked paprika
Directions
- Brush away any dirt clinging to the mushrooms, then pull out the stems.
- Use a spoon to tuck the cheese into the caps, leaving a small mound at the center.
- Arrange the mushrooms on a rimmed baking pan so they stay put, and add a light dusting of smoked paprika over each top.
- Heat them in a 350°F (175°C) oven for 8 minutes; the mushrooms are ready when their moisture has sweated out and gathered beneath them.
- Take the pan out, let the mushrooms settle for a minute or two, and serve.