Sausage and Boursin St￭ Mushrooms

Ingredients

• 20 large button mushrooms, stems removed
• 1 pound Italian sausage, casing removed
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 package (5.2 ounces) Boursin cheese (Garlic & Fine Herbs)
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup fresh parsley, chopped
• Fresh parsley, chopped, for garnish
• Extra Parmesan cheese, for sprinkling
• Red pepper flakes, optional

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) and allow it to heat thoroughly as you prepare the filling.
2. Prepare the Mushrooms: Clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems and set the caps aside on a baking sheet lined with parchment paper.
3. Cook the Sausage: In a skillet over medium heat, add olive oil and let it warm up. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 8-10 minutes. Remove the sausage from the skillet and set it aside.
4. Sauté the Aromatics: In the same skillet, add diced onions and garlic. Sauté until onions are translucent and fragrant, about 4-5 minutes. Combine with the cooked sausage in a mixing bowl.
5. Mix the Filling: Add the Boursin cheese, grated Parmesan, breadcrumbs, and chopped parsley to the sausage mixture. Stir until well combined.
6. Stuff the Mushrooms: Using a spoon, fill each mushroom cap generously with the sausage and cheese mixture. Pack the filling slightly to ensure it stays intact during baking.
7. Bake the Mushrooms: Place the st￭ mushrooms in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
8. Garnish and Serve: Remove the mushrooms from the oven and let them cool slightly. Sprinkle with extra Parmesan cheese, chopped parsley, and a pinch of red pepper flakes if desired. Serve warm.