boursin stuffed mushroom caps
TOTAL TIME: 30 minutes
SERVES: 4
Milk & Dairy
1 package Boursin
Pantry
1/2 cup panko
2 tbsp olive oil
Salt
Produce
1 pint crimini button mushrooms
Parsley or chives to garnish
Prep your mushrooms. Rub mushrooms down with a damp paper towel to remove dirt - do NOT rinse in water or they will get soggy. Gently pop the stems out of each mushroom. Toss in 2 tbsp oil - and DO NOT SALT.
Stuff your shrooms. Take a small spoonful of boursin and stuff it into the stem cavity of each mushroom, leaving an equal amount of cheese sticking out the top. Dip the cheese side into panko and smush it down a bit to flatten and make uniform. Sprinkle with salt.
Cook the shrooms. Carefully place the mushrooms cheese side up in the air fryer. If you're having trouble getting them to stand up, place them all touching to support each other. Sprinkle with salt and bake for 3-4 minutes until golden brown. Wait 1 minute to cool before pulling them, otherwise your cheese will go everywhere. Place on serving platter, sprinkle with parsley or chives and serve.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!