"Champignons fourrés au Boursin et Chorizo" by Pénélope Roche. Watch Pénélope and Eliana prepare this recipe on Roche Wines Vigneron Video Journal Episode 10 on Youtube.
Ingredients
- 24 Cremini mushroom caps (about 3/4 pounds)
- 5 ounces Boursin garlic and fine herb cheese at room temperature
- 1 chorizo sausage
Directions
Remove stems from mushrooms: Brush any dirt off the mushrooms and remove the stems.
Stuff caps with cheese: Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.
Place chorizo on top: Place the mushrooms on a baking pan. Cut the chorizo sausage into 1/4 inch cubes and put one piece on every mushroom.
Bake at 350˚F (175˚C) for about 8 minutes or until the mushrooms sweat out their moisture.
Remove and cool a minute or two, then serve.
