Recipe: Boursin Mushrooms

Boursin mushrooms are so easy and so delicious. If you have never heard of Boursin cheese, it is a soft, spreadable cheese that is flavored with garlic and herbs. Kent first had these at Trostel's Dish, a small plate tapas restaurant in Des Moines. They were very easy to recreate, considering they only have two ingredients.

It's like a cupcake of cheese.

Boursin Mushrooms

1 package of button mushrooms or Baby Bellas
1 package of Boursin cheese

Heat oven to 325 degrees. Remove stems from mushrooms. Use a fork to poke a couple of sets of holes in each mushroom, so any juices can drain out while cooking. Use a spoon to scoop some Boursin cheese into the inside of the mushroom cap. We like to use the spoon to smooth and shape the cheese down into it so it is flush with the mushroom, but feel free to be more rustic about it. Fill each mushroom, place on a baking sheet with a rack to let the juices drain and prevent sogginess. Bake for 20-25 minutes until the tops are golden.

These are awesome with scrambled eggs for breakfast! I think they would also go very nicely with a steak for a dinner side.

The finished product.

With scrambled eggs and bacon for brunch. Money saving tip: Did you know that bacon "ends and pieces" are way less expensive than normal bacon? Just because they are shorter and get kind of curly when cooked. Just as tasty, though! Normal bacon is $6-$7 a pound, and we got 3 pounds of ends and pieces for $8 at Walmart.