Boursin Stuffed Mushroom Caps

This recipe comes from our friend Lori of The Kitchen Whisperer: “Trust me I get it, crab stuffed mushrooms are legit. Same with Italian sausage stuffed ones but y’all these Boursin stuffed mushrooms were next level. Honestly, I think the biggest factor is the addition of the smoke. I went with a fruity blend of pellets to give these babies some incredible color and flavor. Thanks to my Yoder Smokers YS640, this recipe pretty much cooks itself. All I have to do is take a few minutes of prep and pop them into the smoker!”

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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer

Learn more about the Wood-Fired Pizza Oven here: https://www.yodersmokers.com

INGREDIENTS

  • 5 large Portobello Mushroom caps, gills removed
  • 2 packages of Boursin, room temperature
  • 4 Tablespoons olive oil plus extra for serving
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • fresh thyme leaves and minced garlic chives

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640 smoker to 225F.
  2. Brush the tops and insides of the mushroom caps with the olive oilmixture.
  3. Since my caps were large, I was able to fill 2-3 caps with 1 package of Boursin.
  4. Drizzle a little bit of olive oil over the top of the Boursin and add the prepared mushrooms to the smoker, top rack.
  5. Smoke for 45 minutes to 1 hour (this will depend on the size). The mushrooms should be soft but cut easily with a knife.
  6. Remove from the smoker, plate, top with some fresh herbs, and enjoy!