Ingredients:

  • 24 oz white button or cremini mushrooms, stems removed
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 5.3 oz Boursin Garlic & Fine Herbs cheese, softened
  • 2 tbsp heavy cream
  • 1/4 cup finely chopped sautéed mushroom stems
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted butter

Instructions:

  1. Heat 2 tbsp of butter in a skillet over medium heat. Add the finely chopped mushroom stems and sauté for 4–5 minutes until the water has evaporated and they are mahogany-colored. Stir in the minced garlic for the final 30 seconds until fragrant. Remove from heat.
  2. In a mixing bowl, combine the softened Boursin cheese, heavy cream, sautéed stems, and Parmesan. Stir until the mixture is a smooth, cohesive paste.
  3. Place cleaned mushroom caps on a parchment-lined baking sheet. Using a small spoon, generously fill each cap with the cheese mixture, mounding it slightly above the rim.
  4. In a small bowl, toss Panko and melted butter together; sprinkle a pinch over each mushroom.
  5. Bake at 400°F (200°C) for 15–20 minutes until the caps are tender and the tops are golden.