Borrowed from Jen
- Wash white mushrooms and put out stems so you have hollow mushrooms (this is the most time consuming part) - The stems will essentially "pop" out.
- Scoop spoonfuls of Boursin cheese (I usually buy the light kind - either are good) into hollowed out mushrooms (usually 1 package of Boursin will do 2 packages of mushrooms)
- Place on baking sheet w/sides (so the juices don't run off) - either spray w/Pam first or you can dip the mushroom cap into melted butter
- Bake for approximately 30 minutes at 400 degrees
- Cheese on mushrooms should be slightly brown when they are ready
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