Boursin and Sausage Stuffed Mushrooms
Servings 8
Equipment
- Small skillet
- Baking Sheet
Ingredients
- 1 tbsp butter
- ¼ lb spicy Italian sausage
- 1 lb button or cremini mushrooms
- 2 tbsp yellow onion finely minced
- Leaves from 1 small sprig of thyme chopped
- 1 clove of garlic minced
- Freshly cracked black pepper to taste
- 1 5.2 oz package of garlic and herb Boursin cheese, softened to room temperature
- 3 tbsp mozzarella cheese finely shredded
- 5 tbsp cup plain panko crumbs
- 2 tbsp fresh parmesan finely grated
- 1 tbsp fresh parsley finely chopped
- 1-2 tbsp olive oil
Instructions
- Preheat the oven to 350 degrees.
- Prepare the filling by removing the stems from the mushroom caps, and setting the caps aside until needed. Finely mince the mushroom stems.
- Heat the butter in a small skillet over medium heat. Add the sausage, minced mushroom stems, onion, and thyme to the skillet and cook, stirring often while breaking up sausage into small crumbles, for 5-7 minutes, or until golden brown and slightly caramelized. Add minced garlic and cook, stirring constantly, for 1 minute. Season with freshly cracked black pepper, to taste. Set aside to cool.
- Make the panko mixture by combining the panko crumbs, parmesan cheese, and parsley in a small bowl; mix well.
- Finish the filling by mixing the Boursin cheese with the mozzarella and cooled sausage/onion/mushroom mixture. Add 1 tablespoon of the panko mixture and mix until evenly combined.
- Prepare the mushroom caps by drizzling them with the olive oil until evenly coated. Stuff the mushroom caps evenly with the Boursin mixture.
- Finish the mushrooms by dipping the cheesy tip of the mushroom in the remaining panko mixture then place on a small baking sheet.
- Bake the mushrooms for 20 minutes in the oven until they are tender and the cheese is gooey. Enjoy! Side Note: If you want a more golden panko topping, place the mushrooms under the broiler for a minute or two after they have baked, but watch them carefully so they don’t burn!