Boursin stuffed mushrooms with pecans

Preparation 5 min
Cooking 15 min
Servings About 20 bites
Freezing I do not suggest

These Boursin stuffed mushrooms with pecans are from my mother in law who saw them in a certain magazine many years ago. All that to say is that they are excellent and your guests will love them!

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Ingredients

1 pack (227g) white mushrooms
1 pack (150g) garlic and fine herbs Boursin cheese
About 20 full pecan nuts

Preparation

Preheat the oven at 400°F.
Gently remove the mushroom tails. ( Use them to do a stuffing in another recipe! )
Fill the cavity with Boursin cheese and shove a pecan nut in the middle.
Place the mushrooms on a cooking tray and cook in the oven for 15 minute. Remove from the oven and transfer in a plate. Let cool down 2 minutes before eating unless you are a fan of boiling lava!

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To help you make this recipe

Our sommeliers suggest

Carmen Chardonnay

A typical chardonnay from Chili but elegant and well priced. Notes of pinneaple and mango. See the product

Hurlevent, Le Trèfle Noir

The notes of candied fruits, dates, barley sugar and maple in this Double Belgian beer will be the perfect garnish for this recipe with roasted mushrooms, fine herbs cheese and pecans. There is a whole aromatic family here! Round in the palate, this beer will bring a sweet taste to the mushrooms for your guilty pleasure. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Carmen Chardonnay

A typical chardonnay from Chili but elegant and well priced. Notes of pinneaple and mango. See the product

Hurlevent, Le Trèfle Noir

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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