Make stuffed mushrooms a main dish with these vegetarian boursin stuffed mushrooms! Portobello mushrooms are filled with a mixture of veggies, cheese, and walnuts for a well balanced meatless main dish.
Coarse kosher salt and freshly ground black pepper
5.2ouncesGarlic and Fine Herbs Boursin cheese
½cupbreadcrumbs
1 ½teaspoonsfresh chopped rosemary
1 ½teaspoonsfresh chopped sage
1 ½teaspoonsfresh chopped thyme
Instructions
Heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. Set aside.
In a food processor, pulse walnuts until they’re about the size of your breadcrumbs. Set aside.
Remove the stems from the mushrooms, but don’t discard them. Finely chop the stems as well as two of the mushroom caps.
Place the whole mushroom caps stem side down on the prepared baking sheet and bake for 10 minutes.
While the mushrooms are in the oven, heat the oil in a large skillet over medium heat.
Once hot, add the chopped mushrooms and onion and cook, stirring occasionally, for 5 minutes or until softened.
Add the garlic and cook, stirring, for 1 minute.
Add the chopped spinach and cook, stirring, for 1 minute more.
Add the wine, if using, and stir. Lower the heat, and simmer for 5 minutes or until reduced by over half.
Remove from the heat and season with salt and pepper to taste, then add the walnuts, Boursin, breadcrumbs, and fresh herbs. Stir to combine completely. Taste and adjust salt and pepper if needed.
Remove the mushrooms from the oven and turn them over, stem side up. Using two large spoons, form the filling to fit into the mushroom caps, pressing it together and rounding the tops as needed. You can do this with your hands if you prefer.
Return the mushrooms to the oven and bake for 15 minutes. Serve warm.
Notes
Tips for customizing stuffed portobello mushrooms
Swap the boursin for dairy free boursin or a flax egg to make vegan stuffed portobello mushrooms
Meat eaters could use more mushroom caps and add cooked, crumbled sausage
Leave out the walnuts for a smoother filling
Swap the fresh spinach for frozen, thawed spinach in the amount of your choosing
When the mushrooms are done cooking, add a handful of fontina cheese to the tops and broil until melted and just beginning to brown