lana-in-fl
Well-known member
This is a CI method - I've made it several times, and it's excellent.
Use mushrooms with caps 1 1/2 - 2 inches in diameter, because they shrink. I use cremini, their recipe specifies white mushrooms. Remove the stems completely. Roll the mushrooms in a little oil, or spray them with oil, then season. Line a plate with coffee filters (I used paper towels), and put the mushrooms on this gill side down. Microwave them for about 10 minutes, or until they have shrunk and released their moisture. (10 minutes was good for a dinner plate full, the recipe says 24.)
Turn them over and put on a foil- lined baking sheet. They suggest stuffing with Boursin and topping with chopped prosciutto, but as I was serving Pat's "Boursin" separately, I sprinkled grated Cheddar onto them (as much as they would hold, because I like cheese), and topped with chopped bacon. Bake in a 450 F oven until the cheese has melted and the bacon is crisp, about 10 - 12 minutes. Scatter with chopped parsley if you like. Serve with toothpicks, as they are very hot!
The mushroom are firm and delicious, with great texture, you can make ahead up to the actual cooking (they say you can hold the Boursin/prosciutto version at room temp for 2 hours), they taste wonderful, and there are no drippy mushroom juices!
Just be careful when microwaving the extra mushrooms that you couldn't fit on the first plate - I reduced the cooking time a little, but but nearly enough, so the last 5 were leathery. Next time, I'll do the math!
Quantities - 24 mushrooms, 2 tbl olive oil, slat, pepper, 1 pkg Boursin, 1 oz prosciutto thinly sliced and cut into strips, 2 tbl minced parsley or chives.
Use mushrooms with caps 1 1/2 - 2 inches in diameter, because they shrink. I use cremini, their recipe specifies white mushrooms. Remove the stems completely. Roll the mushrooms in a little oil, or spray them with oil, then season. Line a plate with coffee filters (I used paper towels), and put the mushrooms on this gill side down. Microwave them for about 10 minutes, or until they have shrunk and released their moisture. (10 minutes was good for a dinner plate full, the recipe says 24.)
Turn them over and put on a foil- lined baking sheet. They suggest stuffing with Boursin and topping with chopped prosciutto, but as I was serving Pat's "Boursin" separately, I sprinkled grated Cheddar onto them (as much as they would hold, because I like cheese), and topped with chopped bacon. Bake in a 450 F oven until the cheese has melted and the bacon is crisp, about 10 - 12 minutes. Scatter with chopped parsley if you like. Serve with toothpicks, as they are very hot!
The mushroom are firm and delicious, with great texture, you can make ahead up to the actual cooking (they say you can hold the Boursin/prosciutto version at room temp for 2 hours), they taste wonderful, and there are no drippy mushroom juices!
Just be careful when microwaving the extra mushrooms that you couldn't fit on the first plate - I reduced the cooking time a little, but but nearly enough, so the last 5 were leathery. Next time, I'll do the math!
Quantities - 24 mushrooms, 2 tbl olive oil, slat, pepper, 1 pkg Boursin, 1 oz prosciutto thinly sliced and cut into strips, 2 tbl minced parsley or chives.