Ingredients:

  • 1 lb white button or cremini mushrooms, stems removed
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 5.3 oz Garlic & Fine Herbs Boursin cheese, softened
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tbsp unsalted butter, melted
  • 1 tsp lemon zest

Instructions:

  1. Clean the mushrooms with a damp paper towel. Carefully remove the stems, keeping the caps intact, and arrange them open-side up on a baking sheet. Finely dice the reserved stems.
  2. Melt 2 tbsp of butter in a skillet over medium heat. Add the diced stems and cook for 4–5 minutes until the water evaporates and they turn golden brown. Stir in the minced garlic and cook for another 60 seconds until fragrant, then remove from heat and let cool slightly.
  3. In a mixing bowl, combine the softened Boursin cheese, sautéed stems, Parmesan, parsley, salt, and pepper. Stir until the mixture is smooth and uniform.
  4. Use a small spoon to generously fill each mushroom cap with the cheese mixture, smoothing the top.
  5. Mix the panko breadcrumbs with melted butter and lemon zest in a small bowl. Sprinkle a pinch of the panko mixture onto each filled mushroom, pressing gently to adhere.
  6. Bake at 400°F (200°C) for 15–20 minutes until the mushrooms are tender and the tops are golden brown.