Special Boursin Cheese-Filled Mushrooms

Caramel Pecan Roll Murder

Preheat oven to 350 degrees F., rack in the middle position.

* 5-ounce container of Boursin cheese (I like to use the kind that comes mixed with herbs)
* 1/4 cup bread crumbs (I used Progresso Italian Style)
* 1/8 teaspoon salt

### Directions

* Start by preparing your baking sheet. Line a baking sheet (I prefer a jelly roll pan because it has sides) with parchment paper.
* Begin by washing and drying your mushrooms. (Do this gently and pat them dry using paper towels.)
* If your mushrooms have stems, twist and then pull them out. Throw away the stems. You won’t need them for this recipe.
* Place your mushrooms on your baking sheet.
* Get out a microwave-safe bowl that will hold at least a cup and a half.
* Take your Boursin cheese out of the refrigerator, remove the top of the container, scoop out the cheese, and place it in the microwave-safe bowl.
* Heat the cheese in the microwave for 30 seconds on HIGH.
* Stir in the salt.
* Let the cheese rest in the microwave for another 30 seconds.
* Remove the bowl from the microwave and stir the cheese around with a fork from your silverware drawer. If it stirs easily, set it on the kitchen counter.
* Measure out the quarter-cup of bread crumbs. If the kind you bought doesn’t contain seasonings, add a few Italian seasonings to the crumbs.
	+ **Hannah’s 1st Note**: *My Italian style bread crumbs had onion powder, garlic salt, parsley, and a few other Italian spices*.
* Add the bread crumbs to the bowl with the salt and the softened cheese, mixing them in as you go.
	+ **Hannah’s 2nd Note**: *This is easier if you don’t just dump in the bread crumbs all at once. Add them little by little, mixing with the fork before you add more*.
* Pick up one of the mushrooms and wipe the outside of the cap with softened salted butter. This is easy to do if you use a square of folded cheesecloth to dip into the butter and wipe it on the outside of the mushroom cap. Do this with all of your mushrooms before you begin to fill them with the cheese mixture.
* Choose a small spoon from your silverware drawer to scoop out a spoonful of the cheese mixture and fill the cavity of the mushroom caps.
	+ **Hannah’s 3rd Note**: *Fill your mushrooms all the way to the top of the cavity, but don’t mound them too much on top. You don’t want your delicious filling to melt over the sides of the mushrooms*.
* Bake your mushrooms at 350 degrees F. for 15 minutes. Then take them out of the oven and let them cool on a cold stovetop burner or a wire rack. DO NOT serve these immediately. They must cool for at least 10 to 15 minutes before you serve them.
* To serve, place each mushroom on a salted cracker, salt side down, and arrange them on a pretty platter. It’s best if you prepare to make a double batch and have more ready to go in the refrigerator. Believe me, your guests will gobble them up and beg you for more!

Yield: At least 20 large Special Boursin Cheese-Filled Mushrooms that everyone will enjoy as an appetizer. They are especially good with dry white or red wine.

### HANNAH’S MAKE AHEAD TIP

**Before Baking**
*If you like, you can do all this in the morning before you want to serve your* Special Boursin Cheese-Filled Mushrooms*. If you fill all of the mushrooms ahead of time, cover the baking sheet securely with plastic wrap, and place it in the refrigerator, you can get them out when your company arrives, let them warm up 15 minutes on the kitchen counter, and then bake them.*

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.