Mushroom caps stuffed with Boursin, hummus, and finely minced pepper and onion, then baked.
Grandma Rempel (Ann’s Mom) used to make stuffed mushroom caps for special occasions. I never had a taste for them, but then one day, I realized I was missing out. There was no real recipe for these, and my mom just told me how she whipped them up and this is how I’ve been making them since. The ingredients can be altered/adjusted based on the number and size of mushrooms and you are welcome to add or change to your taste preferences. I’m basing this recipe on 8 large white mushrooms so alter as required.
Ingredients
- 8 large white mushrooms
- ⅓ Anaheim pepper, finely minced
- ½ shallot, finely minced
- 2 tbsp red onion, finely minced (about one slice)
- ¾ package Boursin, shallot and chive or garlic and herb
- 3 tbsp hummus, plain or garlic
- ¼ cup finely grated Parmesan, plus more for topping
- 30 g fresh shrimp or 1 large prawn, finely chopped (optional)
- Salt and pepper
- Oil, for brushing (optional)
Method
Wash the mushrooms and remove the stems. Set them on paper towel and let them dry completely.
Heat the oven to 190°C (375°F), with convection if you have it; it helps dry out the mushrooms.
Mix all the filling ingredients together and season with salt and pepper. Go easy on the shrimp, or the caps will taste fishy.
Once the mushrooms are dry, trim the bottom edges to make as much room for filling as possible. Lightly oil the outsides if you want more browning.
Set a rack on a lined baking sheet, so the mushrooms don’t sit in their own liquid and stay mushy. Pack each cap level with filling, then dome any extra on top. Top with more Parmesan if you like.
Bake until the mushrooms are tender and the tops are browned, 30–45 minutes depending on size. Finish under the broiler for a few minutes if you want more colour.
Let the caps sit 5 minutes before moving them.