Prep 0 mins
Cook 15 mins
I made this last night after having made Boursin Cheese (Homemade) the day before. So easy & so good. Can use Alouette, Rondele but it was so easy to make I recommend making your own.
- 18 mushroom caps
- 1⁄2 cup garlic & herb spreadable cheese
- seasoned bread crumbs
- Clean mushrooms & remove stems. Place hollow side up on baking sheet. Fill each with 1 teaspoon of cheese & sprinkle with bread crumbs. Bake at 375@ for 12-15 minutes. Serve hot.
Fabulous recipe!!! I used baby portobello mushrooms and a triple cream cheese imported from France. I had homemade bread crumbs so I added a sprinkle of garlic-pepper seasoning. Thanks so much for sharing. Made for Football Pool 2010.
VERY good. I love mushrooms, and this was a great recipe, and very simple. Next time I make it, I will make sure there are a lot of breadcrumbs on the top and cut back on the cheese spread (I probably put more than I should have because I like cheese alot). They are definitely a "SERVE HOT" item...once they get cool, they aren't as good. But I will make these again! The fiance enjoyed these a lot too!!
Loved these mushrooms - easy to make and delicious! I prepared them ahead of time and kept them in the fridge, then baked them for about 17 minutes and served. Delicious - thanks for sharing your recipe!