In my extended family, we have had traditions that lasted for a year or so, and then we have had traditions that stuck, lasting for decades. One such tradition that we continue to participate in began with my Grandma and Grandpa coming over to our house every Christmas Eve for dinner and snacks before bed. Our extended family would visit, enjoy some Eggnog (recipe here) and share a simple charcuterie board. A few ingredients were always found on that Christmas Eve board - summer sausage (for my grandpa) and Boursin Cheese (for everyone else). These two ingredients have a special place in my heart and have continued to be a part of our celebrations every year since I was a wee child.
Even though these days soft, creamy Boursin cheese is available all year, to me it is only eaten over the winter holidays to continue to make it special (this is not an #ad, I just love it!).
As both my Grandparents have passed and this holiday season is much smaller, I decided to continue with the Boursin Cheese tradition, but switch the evening's appetizer from a charcuterie plate, to Herb and Cheese Stuffed Mushrooms. I've made this appetizer three times since Halloween for immediate family dinners (testing various recipes) and they continue to be a hit! The stuffed mushroom are easy to make and can be prepped ahead of time - perfect! While this appetizer is definitely a Christmas dish for myself, the Herb and Cheese Stuffed Mushrooms can easily be made and served year round.
This holiday season, whether you are keeping with past traditions or forging new ones like me, I hope you continue to keep your loved ones close - whether in your bubble or virtually.
Wishing you the safest and happiest of holidays,
Krista xo
Herb and Cheese Stuffed Mushrooms
makes 12-14 mushroom caps
Ingredients
12-14 large mushrooms, cleaned with stems removed (I like crimini mushrooms for more flavour and colour)
1 package Boursin Garlic & Fine Herb Cheese (150 grams), soft - at room temperature (or another soft, creamy cheese)
1/2 teaspoon salt
1 teaspoon fresh cracked pepper
1-2 tablespoons milk*
1 teaspoon minced fresh chives (+ more for garnish)
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh oregano
Method
Pre-heat oven to 400 degrees.
Place dry, cleaned and stems removed mushrooms top side down onto a parchment lined baking sheet.
In a medium size bowl add room temperature Boursin cheese, salt, pepper, 1 tablespoon milk* (reserve second tablespoon if needed to loosen cheese mixture for piping), chives, thyme leaves and oregano. Mix to combine.
Spoon soft mixture into a piping bag (I used a ziploc bag, sealed the top and snipped off a corner) to pipe cheese into the mushroom cap. You want to fill the mushroom caps even with the sides. Do not over fill as the cheese will puff and run down the sides as the mushrooms cook. Continue to pipe until all mushroom caps are filled. Refrigerate any remaining cheese mixture for up to 1 week.
Bake mushrooms for 12-15 minutes, or until the cheese tops begin to lightly brown.
Remove from oven, let cool for 1-2 minutes, then garnish with chopped chives.
Serve immediately.
Comments