It is such a busy time of the year with parties, travel, and get togethers.
So I was looking for a quick but substantial appetizer or even lunch on the go.
Creamy Boursin cheese is so versatile. Already this week, I have used it to finish off a risotto, put a dot of it on endive and topped with salmon lox and now stuffed into mushrooms and topped with prosciutto.
This is really not a recipe so use the amounts you have of these items.
medium size portobello mushrooms, cleaned and stemmed
1-2 Tablespoons olive oil
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| Boursin and Prosciutto Stuffed Mushrooms |
Boursin Garlic and Fine Herbs cheese
slices of Prosciutto, cut into thin strips with scissors
fresh parsley, minced
Preheat oven to 450F.
In a bowl toss mushrooms with olive oil and seasoning.
Line a baking sheet with foil and place mushrooms stem side down and bake about 20 minutes. They will shrink a little. Using tongs, flip the mushrooms over and stuff with cheese. Top with the prosciutto and return to oven to bake until prosciutto is crisp, about 10 minutes.
Place on serving platter and sprinkle with parsley.
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