Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C) .
- Clean mushrooms and remove stems. Toss caps with olive oil and place on a baking sheet.
Step 2: Mix the Filling
- In a bowl, combine softened Boursin, Parmesan (if using), lemon zest, and herbs.
Step 3: Stuff & Bake
- Spoon Boursin mixture into mushroom caps.
- Bake for 18–20 minutes until golden and bubbly.
Step 4: Garnish & Serve
- Drizzle with honey and sprinkle fresh thyme before serving.
- Pair with wine, crusty bread, or a salad for a full experience.
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Variations to Elevate Your Mushrooms
- Gluten-Free : Skip breadcrumbs or use GF alternatives.
- Vegan : Substitute Boursin with vegan herb cheese and use olive oil instead of butter.
- Protein Hack : Add cooked quinoa or lentils to the filling for a heartier bite.
- Festive Twist : Top with pomegranate seeds or crispy prosciutto for holiday flair.
Storage & Meal Prep Tips
- Refrigerate : Store unbaked stuffed mushrooms in an airtight container for up to 24 hours .
- Freeze : Freeze uncooked mushrooms in a single layer for 3 months . Bake from frozen (add 5 minutes).
- Party Hack : Double the batch and serve on a charcuterie board with olives and nuts.
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FAQs: Answering Your Top Questions
Q: Can I use other cheeses?
A: Yes! Try goat cheese, cream cheese, or a mix with Boursin for depth.
Q: How to prevent sogginess?
A: Bake mushrooms uncovered and avoid overfilling. Let cool slightly before serving.
Q: Can I make this ahead of time?
A: Absolutely! Stuff mushrooms and refrigerate for up to 1 day. Bake just before serving.
Q: What if I don’t have fresh herbs?
A: Substitute with 1 tsp dried thyme or rosemary.
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Final Thoughts
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