Stuffed Mushrooms with Brown Butter Crumble
Ingredients
3 TBSP butter (salted or unsalted)
1/3 C dry powdered milk
crimini mushrooms
boursin cheese
parsley
Instructions
Make the brown-butter crumble: Preheat the oven to 300°. In a medium skillet set over medium heat, melt the butter. Continue to cook until browned and fragrant, about 6 minutes. Remove the pan from the heat and stir in the powdered milk. Spread the mixture on a foil lined sheet tray and place in the oven. Bake until browned, about 15 to 18 minutes. Remove the pan from the oven, stir the crumble and transfer to paper towels.
De-stem the mushrooms and stuff with the boursin cheese. Place mushrooms on a greased sheet tray and bake at 400° for 10-15 minutes, until the cheese is puffed and beginning to brown just a bit. Set the mushrooms on a paper towel to absorb excess moisture.
Serve warm, topped with the crumble and chopped parsley. (Reheating in the microwave is a viable option!)
3 TBSP butter (salted or unsalted)
1/3 C dry powdered milk
crimini mushrooms
boursin cheese
parsley
Instructions
Make the brown-butter crumble: Preheat the oven to 300°. In a medium skillet set over medium heat, melt the butter. Continue to cook until browned and fragrant, about 6 minutes. Remove the pan from the heat and stir in the powdered milk. Spread the mixture on a foil lined sheet tray and place in the oven. Bake until browned, about 15 to 18 minutes. Remove the pan from the oven, stir the crumble and transfer to paper towels.
De-stem the mushrooms and stuff with the boursin cheese. Place mushrooms on a greased sheet tray and bake at 400° for 10-15 minutes, until the cheese is puffed and beginning to brown just a bit. Set the mushrooms on a paper towel to absorb excess moisture.
Serve warm, topped with the crumble and chopped parsley. (Reheating in the microwave is a viable option!)
posted by trialblog at 7:03 AM
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