Mushrooms Stuffed with Leeks and Boursin Recipe

Ingredients:

• 16 large mushrooms, stems removed and reserved
• 1 large leek, white and light green parts only, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 4 ounces Boursin cheese, room temperature
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Directions:

1. Preheat the oven to 375°F.
2. Chop the mushroom stems into small pieces and set aside.
3. Melt the butter in a large skillet over medium heat.
4. Add the chopped mushroom stems, leeks, and garlic to the skillet and cook until soft, about 5 minutes.
5. Add the Boursin cheese to the skillet and stir until melted.
6. Season the mixture with salt and pepper to taste.
7. Spoon the mixture into the mushroom caps and place them in a baking dish.
8. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
9. Garnish with chopped parsley and serve.

Verdict:

These mushrooms stuffed with leeks and Boursin are the perfect appetizer for any occasion. The earthy mushrooms are perfectly complemented by the creamy and tangy filling. They’re easy to make and are sure to impress your guests.

Serving Suggestions:

These stuffed mushrooms can be served as an appetizer for a party or as a side dish for dinner. They pair well with roasted meats and vegetables. Serve them warm for the best flavor.