{"id":1229,"date":"2015-06-10T17:17:29","date_gmt":"2015-06-10T21:17:29","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/boursin-stuffed-mushrooms-with-pecans\/"},"modified":"2026-10-19T10:18:07","modified_gmt":"2026-10-19T14:18:07","slug":"boursin-stuffed-mushrooms-with-pecans","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/boursin-stuffed-mushrooms-with-pecans\/","title":{"rendered":"Boursin stuffed mushrooms with pecans"},"content":{"rendered":"<h3>\ud83c\udf44 <strong>The must-make holiday appetizer<\/strong><\/h3>\n<p>This recipe comes from my ex-mother-in-law, who found it in a magazine a long time ago. I love it. It&#8217;s a must to make, plain and simple, and guests always appreciate it. Boursin stuffed mushrooms with a pecan pressed into the middle are the first thing to disappear from the platter.<\/p>\n<h3>\ud83e\uddc0 <strong>One mushroom, some Boursin, a pecan<\/strong><\/h3>\n<p>No sauce, no filling to build. You take off the stem, fill the cavity, press the pecan right into the center, and the oven does the rest. I use regular or small mushrooms: the big ones aren&#8217;t as good, in my opinion, and I prefer the small ones.<\/p>\n<p>Another Boursin works, so use the one you feel like. Me, I suggest the garlic and herb one.<\/p>\n<h3>\ud83c\udf84 <strong>Stuffed ahead, served with the rest of the board<\/strong><\/h3>\n<p>You stuff them ahead and they wait in the fridge, uncovered. On party day, you slide them in the oven while you finish everything else. They go with the other appetizers, on a platter with dry sausages and cured meats, like my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/cheese-and-delicatessen-plateau\/\" target=\"_blank\" rel=\"noopener\">cheese and charcuterie board<\/a>. And let them rest a bit before biting in, unless you have a soft spot for molten lava!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf44 The must-make holiday appetizer This recipe comes from my ex-mother-in-law, who found it in a magazine a long time ago. I love it. It&#8217;s a must to make, plain and simple, and guests always appreciate it. Boursin stuffed mushrooms with a pecan pressed into the middle are the first &hellip;<\/p>\n","protected":false},"featured_media":10663,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"boursin stuffed mushrooms","_yoast_wpseo_title":"Boursin stuffed mushrooms with pecans","_yoast_wpseo_metadesc":"Boursin stuffed mushrooms with a pecan pressed into each one. 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