BOURSIN & SAUSAGE STUFFED MUSHROOMS
Time: 35 min.
Yield: 20-30 pieces
Preheat: oven to 400°F
1½ lb. medium white or crimini mushrooms
olive oil for drizzling
1 tbsp. olive oil
½ lb. mild Italian sausage, casings removed
2 cloves garlic, minced
8 oz. Boursin cheese¼ cup parsley, roughly chopped
½ cup grated Parmesan
Remove the stems from the mushrooms and chop coarsely. Place the mushroom caps in a large bowl and drizzle with olive oil, season with salt and pepper, and mix well. Transfer the mushrooms to a baking sheet and roast for 8-10 minutes or until just soft.
Heat a skillet over a medium heat and add the olive oil. Add the sausage and chopped mushroom stems and cook, breaking it up with a wooden spoon until no longer raw. Add the garlic and cook for an additional minute. Remove from heat, drain off excess oil, and mix in the Boursin cheese and parsley. Check the seasoning and adjust if necessary.
Using a small spoon, fill the mushrooms with the sausage mixture, and sprinkle with the Parmesan. Bake in the oven for about 10 minutes or until the filling and mushrooms are hot.
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