Soup Week! Now that’s a week we look forward to all year long, and we had an especially good time talking soup this past October. Here are a few favorite posts, from vegetable soup with dumplings, to tips for better soup from the slow cooker, to Cuban black bean soup (silky and rich). More
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
Continue reading “Boursin Stuffed Mushrooms” »
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
Continue reading “Boursin Stuffed Mushrooms” »
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
Continue reading “Boursin Stuffed Mushrooms” »
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
Continue reading “Boursin Stuffed Mushrooms” »
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
Continue reading “Boursin Stuffed Mushrooms” »
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
Continue reading “Boursin Stuffed Mushrooms” »
Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes. Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent. The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.
Continue reading “Boursin Stuffed Mushrooms” »
4.53 / 5 Stars | 44 Reviews
by BARB MAXWELL
“Pioneers didn’t have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.”
Is it necessary to refrigerate eggs? How can I eat more whole grains? What kinds of meals are good to freeze? These were just a few of the questions addressed in our readers’ favorite posts of September 2012. Read on to see them all… More
