Ingredients

Instructions

1. 1
   Preheat oven to 350°F. Spray a mini muffin tin with cooking spray. Place mushroom caps in muffin tin, cavity side up.
2. 2
   In a large skillet, melt butter. Add onion, finely chopped mushroom stems, garlic and parsley. Cook until onions and mushroom stems are tender, about 5 minutes. Remove from heat.
3. 3
   In a small bowl, combine Boursin cheese, breadcrumbs, grated Parmesan and cooked mushroom stem mixture. Season with salt and pepper.
4. 4
   Stuff mushroom caps with Boursin mixture. Sprinkle with additional breadcrumbs and drizzle with olive oil. Bake until mushrooms are deeply golden and cooked through, 20 minutes.
5. 5
   Garnish with additional chopped parsley and serve warm.