One of my favorite appetizers is stuffed mushrooms and this Stuffed Mushrooms With Spicy Cheese fits the bill for my party guests!
This year I want to start a new tradition with family and friends by having an 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 one as well.
The end result? Amazing. Sooooo yummy and flavorful.
Here is the recipe. 🙂
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 it on a baking sheet lined with aluminum foil. Sprinkle each cap with salt and pepper.
Bake at 375 degrees for 7-8 minutes.
Cups will be full of excess water and olive oil after baking, so drain each cup and pat dry with a paper towel.
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!
Aren’t they pretty?
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.
Founder of Mom Spark – a lifestyle blog for moms.