Ingredients
Scale
- 1 lb Small, firm cremini or button mushrooms
- 1 tbsp Butter
- 0.5 small Minced yellow onion
- 1 sprig Thyme, chopped
- to taste Black Pepper, freshly cracked
- 1 package Boursin Cheese (5.2 oz, softened)
- 0.25 cup Panko Crumbs
- 2 tbsp Finely grated Parmesan Cheese
- 1 tbsp Finely chopped Parsley
- 1 tbsp Olive Oil, for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems. Finely chop the stems.
- Melt the butter in a skillet over medium heat. Add the minced onion and chopped mushroom stems; cook for about 5 minutes until soft.
- Stir in chopped thyme and black pepper, then remove from heat and let cool.
- In a bowl, mix Boursin cheese, sautéed mixture, and half of the Panko crumbs.
- Fill each mushroom cap with the cheese mixture and place on a baking sheet.
- Mix remaining Panko crumbs, Parmesan cheese, and chopped parsley; sprinkle over mushrooms.
- Drizzle olive oil over the mushrooms.
- Bake for about 20 minutes, until mushrooms are tender and tops are golden.
Notes
Serve warm and can be stored in an airtight container in the refrigerator for up to three days. Feel free to experiment with different herbs or cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg