Stuffed mushrooms

Ingredients

• 400 glarge mushrooms
• 150 gmixed mushrooms, such as beech mushrooms, oyster mushrooms and chanterelles
• 1/2 packBoursin shallot and chive
• 2shallots
• 2 clovesgarlic
• 1 teaspoondried thyme
• to tastesalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Prepare the mushrooms

   Wipe the large mushrooms clean with a paper towel. Carefully remove their stems and set the caps and stems aside. Chop the stems and the mixed mushrooms into small pieces, reserving a few mixed mushrooms for decoration if you like. Finely chop the garlic and shallots.

3. 3

   Cook the filling

   Heat some oil in a frying pan and sauté the shallots and garlic. Add the chopped stems and mixed mushrooms, then cook for a few minutes over a medium-high heat. Stir in the thyme and season with salt and pepper to taste.

4. 4

   Stir in Boursin

   Once the mushrooms are nicely browned, lower the heat. Add half a pack of Boursin and stir until it is combined with the mushrooms. Take the pan off the heat and set the filling aside on a plate.

5. 5

   Fry the mushroom caps

   Add a little fresh oil to the pan and cook the large mushroom caps for a few minutes. Turn them over and cook the other side in the same way.

6. 6

   Fill the mushrooms

   Transfer the caps to an ovenproof dish. Use a teaspoon to fill each one with the Boursin and mushroom mixture. Garnish with fresh thyme and, if you like, the mushrooms set aside earlier.

7. 7

   Bake and serve

   Bake for about 15 minutes. Serve with gluten-free baguette or gluten-free toasts, and the remaining Boursin.

What are stuffed mushrooms?

Stuffed mushrooms are whole mushroom caps filled with a savoury mixture and cooked until tender. This Dutch-inspired starter keeps the filling simple, combining chopped mushrooms with shallots, garlic, thyme and Boursin.

Using the removed stems in the filling makes good use of the large mushrooms, while the mixed mushrooms add variety. Boursin brings a creamy, seasoned finish without requiring a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 5g protein, 5g carbs, 11g fat.

The mushrooms contribute most of the carbohydrates and some of the protein, while Boursin is the main source of fat and saturated fat. Serve a portion with salad or vegetables and gluten-free bread to make a more balanced plate.

Choosing the mushrooms

Large caps: choose mushrooms broad enough to hold a spoonful of filling. Wipe them clean rather than soaking them, and remove the stems carefully so the caps stay intact.

Mixed mushrooms: beech mushrooms, oyster mushrooms and chanterelles give the filling a varied texture. Chop them finely so they sit neatly inside the caps.

Build flavour in the pan

Shallots and garlic: sauté them first so they soften before the mushrooms go in. Keep them moving and avoid letting the garlic catch.

Browning: cook the chopped mushrooms over a medium-high heat for a few minutes. Let moisture evaporate and look for browned edges before adding the thyme and seasoning.

Keep the filling creamy

Lower heat: turn the hob down before adding the Boursin. Stir it through the hot mushroom mixture until evenly combined, then remove the pan from the heat.

Seasoning: taste the filling before stuffing the caps, as the cheese is already seasoned. Add salt and pepper gradually rather than automatically using a large amount.

Fry before baking

The brief pan-fry on both sides gives the mushroom caps a head start before they go into the oven. Handle them gently when turning so they do not split.

Arrange the caps in a single layer in the ovenproof dish and fill them with a teaspoon. Bake at 200°C for about 15 minutes, until hot and tender.

Serving ideas

Serve the mushrooms warm as a starter, with gluten-free baguette or toasts for scooping up any filling. The recipe also suggests serving the remaining Boursin alongside.

For a more substantial plate, add a crisp green salad or simply cooked vegetables. These keep the focus on the rich, savoury filling.

Recipe notes & tips

• Wipe the mushroom caps with a paper towel to clean them without making them waterlogged.
• Save the removed stems and chop them finely so they blend into the filling.
• Reserve a few mixed mushrooms before chopping if you want to use them as a garnish.
• Brown the chopped mushrooms before adding the cheese so the filling is not overly wet.
• Taste the filling before adding extra salt, since Boursin is already seasoned.
• Use a teaspoon to fill the caps neatly and avoid overfilling them.

Variations

• Fresh thyme: use chopped fresh thyme in place of the dried thyme.
• Extra herbs: add chopped parsley to the filling for a fresh finish.
• More garlic: increase the garlic slightly for a stronger savoury flavour.
• Different mushrooms: use another combination of mixed mushrooms if the listed varieties are unavailable.
• Crisp topping: scatter gluten-free breadcrumbs over the filled caps before baking.
• Spicier filling: add a pinch of chilli flakes to the mushroom mixture.

Common mistakes to avoid

• Soaking the mushrooms: they can take on water; wipe them clean with a paper towel instead.
• Discarding the stems: they add substance to the filling; chop them and cook them with the mixed mushrooms.
• Crowding the pan: the mushrooms may steam rather than brown; cook them with enough room to release moisture.
• Adding Boursin over high heat: it can become difficult to mix smoothly; lower the heat first.
• Overfilling the caps: the mixture can spill during baking; use a teaspoon and fill them neatly.
• Skipping the turn: both sides of the caps need the short pan-cook; turn them carefully before transferring to the dish.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven at 180°C until hot throughout; the filling may soften further after storage.

Frequently asked questions