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This is a great choice should you're searching for any cheesy, meat-free appetizer. The mushroom caps are full of an active combination of roasted red peppers, artichokes, and Boursin cheese. Use baby portabella mushrooms or regular mushrooms within this recipe.
Ingredients
- 20 to 24 medium to large mushrooms, baby portabella or button
- two tablespoons butter
- 1/4 cup finely chopped onion
- 1 can (15 ounces) artichokes, drained and finely chopped
- 1/4 cup chopped roasted red bell pepper
- 1/3 cup seasoned bread crumbs
- 1 package (5.2 ounces) Boursin cheese with garlic clove and herbs
- fresh shredded Mozzarella dairy product
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Preparation
Heat the oven to 350°. Gently grease a shallow baking dish or spray gently with nonstick cooking spray.
Wash the mushrooms and thoroughly take away the stems. Set the caps aside.
Chop the stems finely.
Melt the butter inside a skillet over medium heat. Add some finely chopped onion and finely chopped mushroom stems. Prepare, stirring frequently, until softened, about 3 minutes. Add some finely chopped artichokes and roasted red bell pepper.
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Prepare, stirring, until hot. Add some bread crumbs and Boursin cheese. Prepare, stirring, until well blended and hot.
Arrange the mushroom caps within the prepared baking dish. Fill the caps and top each after some shredded Mozzarella dairy product. Bake for around fifteen minutes, or before the mushrooms are browned. Switch on the broiler and broil until gently browned.
Serve the stuffed mushrooms warm.
Makes a couple of dozen.
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