Sunday, March 28, 2010

Stuffed Mushrooms

24 small mushrooms
125 g Herb and Garlic Boursin cream cheese
½ -1 tsp dried chives (or fresh if desired)
bacon (about 6 slices)

Clean the mushrooms and remove the stems. Mix cream cheese and dried chives together. Microwave the cheese a bit to soften it if necessary. Precook the bacon so it is about half cooked, and still 'wobbly' and cut or break into 3-4 pieces. Fill mushroom caps with cream cheese mixture, then top with a piece of bacon in a pyrex or metal rectangular baking pan. You can do this much several hours ahead and cover with waxed paper. Put in oven around 350 F until the bacon it all looks cooked, around 20 minutes.

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