Ok, that being said, when you combine this heavenly cheese with the earthy nuttiness of the chestnuts, you get the result of fabulous "disappearing" stuffed mushrooms! (Yes, they will disappear fast!) Although I highly recommend that the Boursin cheese be used for this, if you are on a tighter budget or can't find this cheese, you can always substitute with another brand, such as Philadelphia's Herb Cream Cheese Spread. These mushrooms would pair really well with a nice fruity red wine, such as a Beaujolais, or a dry white wine- such as a Pinot Grigio. This would be an excellent appetizer to serve for most any occasion- including the upcoming football play-offs, Superbowl, and Daytona 500!
Yield: 12-15 mushrooms
2- 8 oz. pkg. of Baby Bella or Button mushrooms
1/2 cup of roasted/cooked chestnuts w/ skin & shell removed (chopped fine or ground)
1-2 T of Dry White Wine
1- 6.5oz container of Boursin Cheese
Salt & pepper?
Olive or Grapseed Oil
pastry bag (or ziploc bag) & large straight or star tip
**Garnish: fresh chopped herbs
Preheat oven to 350F
1) Clean the mushrooms, remove the stems, and place on a foil lined sheet tray. Puree/ grind in a chopper or food processor- the chestnuts and wine. In a bowl, simply combine the Boursin Cheese and the ground chestnuts. (Seasoning is optional, as the cheese is already flavored!) Drizzle the mushrooms with a bit of oil, and sprinkle some freshly ground pepper and a bit of salt if you wish. Place the filling in a pastry bag with a large straight or star tip, and simply pipe the filling into the mushrooms. Place in a 350F oven for 12-15min.
Remove mushrooms from the oven, transfer the mushrooms to a serving platter/ plate, and serve hot!