I like to make this apéritif in the middle of the week -- made it last night -- because it always makes it seem like the weekend, for some reason. It's cheap, quick, easy and very tasty, so I think it's the perfect kind of "recipe". Four or five large fresh button mushrooms per person; a pot of Boursin or a similar cheese spread with herbs/garlic.
Peel the mushrooms, remove their stalk, fill them with Boursin. Put it in a hot oven (390 F) for 20mins - that's it!
I tried it with beer (a kind of strong-ish "abbey" beer) and red wine and much to my surprise, it's better with beer.
I love stuffed just-about-anything. I've made a similar stuffed mushroom, but I cut the Boursin about 50/50 with diced spinach (The frozen kind, defrosted and very well drained). Diced broccoli florettes also work, but not as well. Sometimes I use bleu cheese instead, or a mix of bleu and ricotta (or cottage cheese these impoverished days).
ReplyDeleteHmmm it must be delicious with spinach; the blue cheese is also a v good idea! xx
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