SERVES 8
MAKES 24 mushrooms
TOTAL TIME: 40 minutes
Be sure to buy mushrooms with caps that measure between 1½ and 2 inches in diameter.
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24 |
(1½ to 2-inch wide) white mushroom caps, stems removed completely |
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2 |
tablespoons olive oil |
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Salt and pepper |
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|
1 |
(5.2-ounce) package Boursin Garlic and Fine Herbs cheese, softened |
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1 |
ounce thinly sliced prosciutto, cut into ¼-inch strips |
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2 |
tablespoons minced fresh parsley or chives |
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss mushroom caps with oil and season with salt and pepper. Lay mushrooms gill side down on plate lined with 2 layers of coffee filters. Microwave mushrooms until they release their moisture and shrink in size, about 10 minutes.
2. Line baking sheet with aluminum foil. Flip caps gill side up and transfer to prepared baking sheet. Spoon Boursin into mushroom caps and top with prosciutto. (Stuffed mushrooms can be covered and held at room temperature for up to 2 hours before baking.)
3. Bake mushrooms until cheese is hot and prosciutto begins to crisp, 10 to 12 minutes. Transfer to serving platter, sprinkle with parsley, and serve.