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Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
If Boursin is not available, try mixing 1/2 cup of cream cheese (or 1/2 cup drained ricotta) with a minced clove of garlic, and a tablespoon of minced fresh herbs such as parsley and chives. You can easily double, treble, or quadruple the recipe. You can stuff the mushrooms in advance, but only cook them right before serving.
24 cremini mushroom caps, about 1 1/2 inches wide (with stems about 3/4 pound total)5 ounces Boursin garlic and herb cheese at room temperature1/2 to 1 teaspoon of smoked paprika
1 Brush any dirt off the mushrooms and remove the stems.
2 Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center. Place the mushrooms on a rimmed baking pan (to prevent the mushrooms from rolling off the pan). Sprinkle the tops with a little smoked paprika.
3 Bake at 350°F (175°C) for 8 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture. Remove and cool a minute or two, then serve.
Yield: Makes 24 servings.
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