I was in search of a quick and easy appetizer when this little gem came along. We first tried it with sausage and it was too heavy and felt like a meal so we opted to take out the sausage. Just didn’t taste good. I still feel like a little crab would taste great but that will have to wait for another post.
Incredible Boursin Cheese Stuffed Mushrooms are so stinkin easy to make and only two actual ingredients, you can pull this together in minutes and have it baking in the oven to take with you or to serve as soon as the guests are walking through the door. We love it as an appetizer or just with a salad for dinner on a light night.
I use butter and a little olive oil to bake the Incredible Boursin Cheese Stuffed Mushrooms in, together they give it a great flavor and since butter can burn so easily it gives me little more bake time. I love and I mean move balsamic vinegar reduction. Its thicker and sweeter that straight up balsamic vinegar. And lets be honest, can you really go wrong with any balsamic vinegar?!? I say, “No!” You can buy it already made in the condiment aisle, labeled as a glaze, or make some yourself and put it in a jelly jar and have it ready whenever you want.
Super easy. Just pour about a cup of balsamic vinegar into a small sauce pan and put a little honey, like a tablespoon or so and let it simmer on medium low to just low until it has reduced by about a third. Caution! it can overcook and it will get really hard…pull it off when it has reduced by about a third because it will thicken as it cools. Just be prepared to make a few batches until you get the hang of it. Never worry about goof ups; that is how we have all learned, improved and gotten better, also how we got new cookware from the hubby!!
Ingredients & Preparation
The Usual Suspects:
- 1 (5.2 oz) package Boursin Cheese
- 1 (8 oz) package Portobello Mushrooms
- ¼ cup butter, cubed
- Balsamic Vinegar (flavor of choice) or balsamic reduction
The Plan:
- Preheat oven to 350 degrees.
- Pop out the stems of the mushrooms and then use a paper towel to lightly clean the mushroom caps and discard the stems or save for a later use.
- Using a 1/2-inch scoop, scoop Boursin cheese into the cap of the mushroom. Place mushroom into the baking dish. Continue until all mushroom caps are filled.
- Place cubed butter in baking dish around the mushroom but not on top of the mushrooms.
- Bake for 20 to 30 minutes or until the cheese starts to turn brown.
- Remove from oven and drizzle balsamic reduction or balsamic vinegar on top mushroom caps.
Boursin Cheese Stuffed Mushrooms
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Loading...Ingredients
- 1 (5.2 oz) package Boursin Cheese
- 1 (8 oz) package Portobello Mushrooms
- ¼ cup butter, cubed
- Balsamic Vinegar (flavor of choice) or balsamic reduction
Instructions
Preheat oven to 350 degrees.
Pop out the stems of the mushrooms and then use a paper towel to lightly clean the mushroom caps and discard the stems or save for a later use.
Using a 1/2-inch scoop, scoop Boursin cheese into the cap of the mushroom. Place mushroom into the baking dish. Continue until all mushroom caps are filled.
Place cubed butter in baking dish around the mushroom but not on top of the mushrooms.
Bake for 20 to 30 minutes or until the cheese starts to turn brown.
Remove from oven and drizzle balsamic reduction or balsamic vinegar on top mushroom caps.
