Baked Cheesy Stuffed Portobello Caps
Hor d'oeuvres are de rigueur of any party, and I don't know about you, but I find it a real waste to spend a long time whipping up something that gets eaten up in a split second. These Boursin cheese-stuffed portobello mushrooms are just about the easiest thing to do, minimally fussy and take like 20 minutes to prep and cook. Sometimes, in the middle of the night when the late-night munchies hit and we're too lazy to drive out to get food, I just whip these up in a flash as snackies.
Ingredients
Portobello caps (budget 1-2 per party guest), cleaned with a damp kitchen towel with stem removed
Cream cheese (I like Boursin's garlic & fine herbs or black pepper Gournay cheese)
Directions:
1) Heat oven to 230 degree celsius, and bake portobello, cap-side down to let water cook out, on a baking sheet for 8-9 minutes.
2) Remove from oven, they should look all wrinkled like this.
3) Flip the caps upside, and spread a dollop of cheese, about 1-2 tsp depending on how large the portobello are, on the caps. For me, I load them sky-high instead of just a thin film of cheese.
4) Return to oven, cap-side up, to bake for a further 8 minutes, or until the cheese is browned. Serve sizzling hot.
Ingredients
Portobello caps (budget 1-2 per party guest), cleaned with a damp kitchen towel with stem removed
Cream cheese (I like Boursin's garlic & fine herbs or black pepper Gournay cheese)
Directions:
1) Heat oven to 230 degree celsius, and bake portobello, cap-side down to let water cook out, on a baking sheet for 8-9 minutes.
2) Remove from oven, they should look all wrinkled like this.
3) Flip the caps upside, and spread a dollop of cheese, about 1-2 tsp depending on how large the portobello are, on the caps. For me, I load them sky-high instead of just a thin film of cheese.
4) Return to oven, cap-side up, to bake for a further 8 minutes, or until the cheese is browned. Serve sizzling hot.
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