|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an excellent choice if you're looking for a cheesy, meat-free appetizer. The mushroom caps are stuffed with a lively mixture of roasted red peppers, artichokes, and Boursin cheese.
Use baby portabella mushrooms or regular mushrooms in this recipe.
- 20 to 24 medium to large mushrooms (baby portabella or button)
- 2 tablespoons butter
- 1/4 cup onion (finely chopped)
- 1 can (15 ounces) artichokes (drained and finely chopped)
- 1/4 cup roasted red bell pepper (chopped)
- 1/3 cup seasoned bread crumbs
- 1 package (5.2 ounces) Boursin cheese with garlic and herbs
- 1/2 cup Parmesan cheese (shredded)
Heat the oven to 350 F. Lightly grease a shallow baking dish or spray lightly with nonstick cooking spray.
Wash the mushrooms and carefully remove the stems. Set the caps aside.
Chop the stems finely.
Melt the butter in a skillet over medium heat. Add the finely chopped onion and finely chopped mushroom stems. Cook, stirring frequently until softened, about 3 minutes. Add the finely chopped artichokes and roasted red bell pepper. Cook, stirring, until hot. Add the bread crumbs and Boursin cheese. Cook, stirring, until well blended and hot.
Arrange the mushroom caps in the prepared baking dish. Fill the caps and top each with a little shredded Parmesan cheese. Bake for about 15 minutes, or until the mushrooms brown.