An easy crowd pleaser!
Ingredients:
24 white mushrooms, stems removed and discarded (Try to find mushrooms that are about 1.5-2" in size.)
2 tablespoons olive oil
salt and pepper
1 (5.2 oz.) package Boursin Garlic & Fine Herbs cheese, softened
1 oz. thinly sliced prosciutto, cut into 1/4" strips
2 tablespoons minced fresh parsley or chives {optional}
Directions:
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss mushroom caps with olive oil and season with salt and pepper. Lay mushrooms gill side down on a microwave-safe plate lined with two layers of coffee filters. Microwave mushrooms until they release their moisture and shrink in size, about 10 minutes. (I set mine at half power.)
2. Line rimmed baking sheet with foil. Transfer caps, gill side up, to prepared sheet. Spoon Boursin into mushroom caps and top with prosciutto. (Stuffed mushrooms can be covered and help at room temperature for up to two hours before baking.)
3. Bake mushrooms until cheese is hot and prosciutto begins to crisp, 10-12 minutes. Transfer to a serving platter and sprinkle with parsley or chives. Serve.
*The Best of America's Test Kitchen, 2013