Crispy creamy Boursin mushrooms
- Published: 5 Feb 20
- Updated: 18 Mar 24
These baked Boursin mushrooms would make an easy vegetarian starter or light lunch served with a crisp green salad.
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Ingredients
- 150g Garlic & Herbs Boursin
- 2-3 tbsp milk
- 4 large portobello mushrooms
- 3 tbsp fresh breadcrumbs
- 3 tbsp grated emmental cheese
- Chopped fresh flatleaf parsley.
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Method
- Heat the oven to 210°C/190°C fan/gas 6½. Mix the Garlic & Herbs Boursin with the milk, then spread evenly onto the stalk sides of the mushrooms.
- Put the mushrooms on a baking sheet, then sprinkle with the breadcrumbs and cheese. Bake for 15-20 minutes until cooked through, golden and oozing. Serve sprinkled with chopped fresh flatleaf parsley.
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- Recipe from January 2020 Issue
Nutrition
Nutrition: per serving
- Calories
- 249kcals
- Fat
- 19.1g (12.5g saturated)
- Protein
- 9.1g
- Carbohydrates
- 9.7g (1.7g sugars)
- Fibre
- 0.5g
- Salt
- 0.8g
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Made these at the weekend – absolutely delicious, even one of my guests who doesn’t like mushrooms loved them