Chestnut mushrooms stuffed with herbed cheese

Stuffed mushrooms

I like to give my guests something else than the classic peanuts and crisps as an aperitif. If you follow this blog, you might remember my stuffed cherry tomatoes, a classic little nibble I put together in a few minutes when I have friends over. This recipe is very similar, except that the cherry tomatoes have been replaced with mushrooms, and it needs a bit of baking. But just like the tomatoes, it always makes a good impression and it ready within minutes.

I used to use Boursin to stuff the mushrooms, but I agree with Chef Mimi that the cost of it is quite prohibitive (especially now that I live in the UK). So I have recently been replacing it with some herbed cream cheese, but though the taste is very similar, I miss the thick texture of Boursin. So next time, I will use her recipe to make my own!


20 chestnut mushrooms

1 pack of Boursin or herbed cream cheese (or any other spreadable cheese)


1. Preheat your oven to  180°C

2. Wash the mushrooms and take out the stem

3. Stuff with cream cheese

4. Bake in the oven for 10 to 15 minutes and serve still warm


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