Description
These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.
Ingredients
- 1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package grated Parmesan cheese, divided
- 1 cup olive oil
- 20 mushrooms, stems removed
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread
- cream cheese
- and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
- Place the olive oil in a bowl. Dip each mushroom in the oil
- covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
- Bake in the preheated oven until tender
- about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
- Return the baking sheet to the oven
- and continue baking until the cheese is melted
- about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 10