Boursin stuffed mushrooms with pecans
- Preparation 5 min
- Cooking 15 min
- Servings About 20 bites
- Freezing I do not suggest
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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
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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!
Our sommeliers suggest
Carmen Chardonnay
Central Valley, Chile
Carmen Chardonnay is an aromatic, round white from Chile, and that smooth body is just what the creamy Boursin filling is asking for. Its nutty side picks up the pecans, and nothing crushes the delicate herbs in the cheese. Pour a glass while the second tray is in the oven, because nobody will leave room for a third.
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Hurlevent, Le Trèfle Noir
Roasted mushrooms, pecans, herb cheese: the plate is already earthy and buttery. A Belgian-style brown ale brings dates, figs and cooked sugar, which is the sweet layer the stuffing lacks. Its roundness follows the creamy texture and its low bitterness never snags.
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*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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