I don't know if this recipe came from my mom or from grandma Janet. Either way, it's almost blasphemous to post this recipe since it's so good yet SO FREAKING EASY. Of course I slaved in the kitchen making you these wonderful mushrooms! What you didn't see is me preparing these in 5 minutes flat and downing half a bottle of wine while they baked :)
Stuffed Mushrooms
- Kudos to Derek for making these for mom's party
1 package whole mushrooms (either white or mini portabellos), 2 packages for 4 or more people
1 package Boursin herbed cheese (any variety, I like garlic and herb), you can get away with one package cheese to two packages mushrooms
1/4 cup crushed or slivered almonds
Salt and pepper to taste
Preheat oven to 350 degrees. Clean and remove the stems of the mushrooms. Eat the stems while cooking. Place the caps top down on a cookie sheet. Sprinkle a couple almonds into each cap. Using a small spoon, form the Boursin cheese into small balls and place in the caps. Sprinkle with more almonds, pressing slightly into the cheese so they don't fall out when transferring to the oven. Sprinkle with salt and pepper and bake about 15 minutes or until mushrooms are tender and juicy. Let cool for about 5-6 minutes before serving so your guests don't sue you for burned mouths.
I've thought about making this recipe with my own herbed goat cheese. No, I'm not milking any bloody goats. I'd just take some chopped fresh herbs and blend them with goat cheese, salt and pepper. I'll let you know how it goes.
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