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Best cheese-stuffed mushroom caps


  • 16 cremini mushrooms, cleaned and stems removed
  • 2 tablespoons olive oil
  • 1/2 teaspoons salt
  • 1 wheel herb and garlic gournay cheese (such as Boursin)
  • Chopped parsley (optional)


  1. Preheat oven to 350F. Line extra large (or two regular sized) baking sheets with parchment paper.
  2. On prepared baking sheet, drizzle mushroom caps with oil and sprinkle with salt. Toss to coat. Arrange into single layer. Bake until caramelized, about 20 minutes. Dab any excess water off with paper towels. 
  3. Meanwhile in bowl, stir together cheese and two teaspoons water until smooth. Transfer to zipper bag, and cut off corner of bag. Pipe cheese into prepared mushroom caps. Broil until cheese is lightly browned, about one minute. Allow to cool. Serve, sprinkled with parsley (if using).

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