Boursin Stuffed Mushrooms
A decadent, melt-in-your-mouth stuffed mushroom filled with Boursin, pesto, and sun-dried tomatoes, topped with melty provolone. These always disappear fast — double the recipe!
Servings: 6 servings (2 mushrooms per)
Equipment
Ingredients
- ¼ cup Boursin cheese
- ¼ cup prepared pesto
- ¼ cup sun-dried tomatoes packed in oil, drained and finely chopped
- 12 whole mushroom caps, (wiped clean and stems removed)
- 2 ounces Provolone cheese, thinly sliced
- chopped green onion, for garnish
Instructions
- Preheat oven to 350℉.
- In a small bowl, mix the Boursin cheese, pesto and sun-dried tomatoes. Fill mushroom caps with a large spoonful of the cheese mixture. Top with small slices of provolone cheese and a green onion garnish. Place mushrooms on a baking sheet.
- When ready to serve, bake for 15 to 20 minutes, or until mushrooms are slightly tender and the cheese is nice and melted. Serve warm!
Nutrition
Serving: 1serving (2 mushrooms) | Calories: 166kcal | Carbohydrates: 9g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 248mg | Potassium: 695mg | Fiber: 2g | Sugar: 5g | Vitamin A: 452IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 1mg