24medium-large white button mushroomscleaned and stemmed
2Tbsp.butter
2clovesgarlicminced
1/2cupfrozen spinachthawed and squeezed
1/2tsp.kosher salt
1/4tsp.freshly ground black pepper
1 5.2oz.block of Boursin(Garlic & Herb or Shallot & Chive)
1/2cupplain panko crumbs plus extra for sprinkling
1/4cupgrated parmesan cheese
olive oil for drizzling
Instructions
Heat oven to 375 degrees. Line a large sheet with parchment paper and set aside.
Stem the mushrooms and finely chop the stems. Place mushroom caps on prepared sheet.
Heat butter in a large skillet over medium heat. Add chopped mushroom stems, garlic and spinach. Cook for 4-5 minutes until mushrooms are softened. Season with salt and pepper. Remove from heat.
In a medium bowl, combine Boursin, panko crumbs, parmesan and spinach mixture. Spoon into mushroom caps and place on prepared sheet. Sprinkle with extra panko crumbs. Drizzle lightly with olive oil. Bake for 12-15 minutes until golden brown.