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Crispy creamy Boursin mushrooms

Crispy creamy Boursin mushrooms

Easy
January 2020

Crispy creamy Boursin mushrooms

Easy
January 2020

Serves 4
Hands-on time 5 min, oven time 15-20 min

These baked Boursin mushrooms would make an easy vegetarian starter or light lunch served with a crisp green salad.

Vegetarian recipes

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

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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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.

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.

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.

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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