This year I want to start a new tradition with family and friends by having a Easter brunch! I mean, If we’re going to dress up in our Sunday best, why not have a bit of a fancy gathering, right?

For my brunch, I want to have little bites of food, more like appetizers, in lieu of a big meal. One of my favorite bites of food is stuffed mushrooms, so I knew that I wanted to integrate those somehow. I really like Boursin cheese and their cheeses are the perfect stuffing for my mushroom caps! Any of your favorite cheese dips would work as well!

I always taste-test my recipes before sharing them here, so that is exactly what I did for this on as well.

The end result? Amazing. Sooooo yummy and flavorful.

Stuffed Mushrooms With Spicy Cheese

Here is the recipe. 🙂

Stuffed Mushrooms With Spicy Cheese

First, wipe down the portobello mushrooms with a damp paper towel to clean off any dirt left on the mushrooms. Using your hands, cover each cap with olive oil and place on a baking sheet lined with aluminum foil. Sprinkle each cap with salt and pepper.

Stuffed Mushrooms With Spicy Cheese

Bake at 375 degrees for 7-8 minutes.

Cups will be full of excess water and olive oil after baking, so drain each cups and pat dry with a paper towel.

Next, start filling each cap with Boursin Monterey Jack & Spicy Pepper Cheese (or cheese of your choice)!

Stuffed Mushrooms With Spicy Cheese

TIP: Place cheese into a plastic baggie, seal and cut off a corner to create a piping bag!

Stuffed Mushrooms With Spicy Cheese

Aren’t they pretty?

Stuffed Mushrooms With Spicy Cheese

Since I will be serving these at Easter brunch, I displayed them on a bed of chives to look like grass. 🙂 My party guests should be impressed with this little trick.

Throw in a great bottle of wine and you have a lovely pairing to elevate the spiciness of the cheese.

Print the recipe here:

Stuffed Mushrooms With Spicy Cheese

Ingredients:

  • Boursin Monterey Jack & Spicy Pepper Cheese (or any cheese dip of your choice)
  • portobello mushrooms
  • salt & pepper
  • olive oil

Directions:

  1. First, wipe down the portobello mushrooms with a damp paper towel to clean off any dirt left on the mushrooms. Using your hands, cover each cap with olive oil and place on a baking sheet lined with aluminum foil. Sprinkle each cap with salt and pepper.
  2. Bake mushrooms at 375 degrees for 7-8 minutes. Cups will be full of excess water and olive oil after baking, so drain each cups and pat dry with a paper towel.

  3. Next, start filling each cap with Boursin Monterey Jack & Spicy Pepper Cheese (or cheese of your choice)! TIP: Place cheese into a plastic baggie, seal and cut off a corner to create a piping bag!

  4. Display on a bed of stalks of chives and serve!
All images and text ©

Do you plan on having an Easter brunch in your home, too?