Mushrooms Stuffed with Boursin and Chorizo
“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.
- 24 Cremini mushroom caps (about 3/4 pounds)
- 5 ounces Boursin garlic and fine herb cheese at room temperature
- 1 chorizo sausage
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.
We suggest you pair this recipe with our Tradition Chardonnay 2020 Bon appétit!