I first had these amazing stuffed mushrooms last month and was fortunate enough to get the recipe. They are so very good! You’ve gotta love cheese to like these, and a glass of wine pairs perfectly with them.
1 package of garden salad mushrooms (I bought the bigger ones for stuffing)
1/4 stick of butter
Pop the stems out of the mushrooms. Then peel the outside layer of the mushroom off (this is a very important step! It makes the mushroom much more tender). Melt the butter, and mix in a healthy dash of garlic salt. Dip the mushroom caps into the butter, place on a tray, and bake in the oven for 10 minutes at 350 degrees. After you take the mushroom caps out of the oven, pat the excess butter off the caps, and place back onto the tray.
1/2 package of Boursin Cheese (I bought the garlic & herb variety)
3 – 4 oz of cream cheese
Cream the cheeses together using a hand mixer. Spoon into the mushroom caps and bake at 350 degrees for 20 minutes.