Boursin stuffed mushrooms in chilli garlic butter
I know I went a bit mushroom crazy on my last post and today I’m bringing you, oh yes, more mushrooms, but I can’t resist them – and judging by the reaction to my collection of vegetarian mushroom recipes, neither can you. So I’m hoping you don’t mind more! These aren’t just any old stuffed mushrooms. They’re little packets of melty, creamy, gooey Boursin encased in earthy roasted mushrooms, in a buttery chilli and garlic sauce. When the Boursin heats up it melts and soaks right into the mushrooms. These are seriously little bites of heaven. And I know that all of that sounds completely over the top, but honestly. So goooood.
You could serve these mushrooms as an appetiser with some salad (in which case you might prefer to use larger mushrooms), but I think they’re best served as a canapé with a pile of cocktail sticks to spear them with – they’re delicious even after they’ve cooled a bit, so there’s no rush to get them out. I guarantee that the most popular person at your party will be that guy who walks around with the tray of canapés, if you’re the type to throw a party with actual staff. If not, everyone will just crowd around the food table. So actually, if you want to get a look in, you might be better off just making these for yourself, party be damned. Just in case you’re not familiar with Boursin, it’s a garlic and herb flavoured soft cheese that works perfectly in this dish. There are a few other flavours too, but I think the original one’s the best. It makes a great stuffing for these mushrooms because the fact that it’s already flavoured means that you don’t have to faff around with too many other ingredients. Now, obviously these mushrooms will need testing before you serve them at a party, you know, just in case you needed an excuse to make them right away…
- 175g mushrooms (I used button mushrooms but you could use larger ones if you like)
- 50g garlic and herb Boursin cheese
- 20g butter
- 2 cloves garlic, minced
- 1/2 red chilli, finely chopped (or more or less, depending on your personal taste)
- Black pepper
- 2tbsp fresh parsley, chopped
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Pull the stems out of the mushrooms – you can discard these, or save them for something else. Gently stuff each mushroom cap with a small amount of Boursin, and place them in a baking dish. Don’t use one that’s too large – you want them to fit snugly in the dish (they’ll shrink a little when cooked anyway).
- Combine the butter, garlic and chilli in a small dish, and microwave for twenty seconds or so to melt the butter. Drizzle over the mushrooms, ensuring that each mushroom gets a little of the garlic and chilli. Alternatively, if you’d rather not use a microwave, just mix the three ingredients together, and dollop over the mushrooms.
- Top with a little salt and pepper, and bake for 20 minutes or so, until the mushrooms are cooked and the Boursin is just beginning to turn golden brown on top.
- Serve scattered with fresh parsley.