Gail’s Boursin Mushrooms are exquisite – every time that she and Bob come for dinner, she asks, what can we bring? And she knows what my answer will be – Boursin Mushrooms! When I asked for the recipe she was coy.
No recipe. Brush [the mushrooms] with olive oil and roast them. Fill with cheese then [toast] under the broiler. That’s it!
These are best made with white button mushrooms. As you can see, Gail uses a pastry bag with a tip to make the boursin cheese filling more decorative. She used to run a catering business, so she always goes the extra mile. And I’d walk a mile for these mushrooms. Heck, I’d run!
The most important thing to know is that you must keep an eye on the mushrooms while they’re under the broiler – the cheese browns very quickly. In my oven two minutes is perfect.
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