Boursin & Bacon Stuffed Mushrooms

INGREDIENTS

• 2lbs medium mushrooms – I like using Cremini
• 1 pckg (150g) Boursin Garlic & Fine Herb Cheese  
• 3-4 pieces of cooked bacon – chopped into small pieces
• ½ cup panko breadcrumbs*
• 1 tablespoon southern style dry rub seasoning (https://markbujold.ca/2020/05/16/southern-style-dry-rub/)
• 2 Tablespoons olive oil

INSTRUCTIONS

1. Preheat Grill to 375F (can also be done in the oven on a cookie sheet)
2. Brush any dirt off mushrooms and remove stems (these can be kept and used in other dishes. E.g. omelets, etc…).
3. In a medium bowl – Crumble cheese.  Fold in chopped bacon.
4. Stuff caps with cheese mixture – will vary based on size of mushroom but likely 1 heaping tablespoon.
5. In a separate bowl combine breadcrumbs with spice. Drizzle with olive oil.  Stir until combined.
6. Top each stuffed mushroom with seasoned breadcrumbs.
7. Carefully place mushrooms on grill over indirect heat – for 15-20 mins. 
8. Once the mixture is heated through and tops have started to turn golden – remove from heat and let cool slightly. If cooking in the oven – place mushrooms on a parchment paper lined baking sheet. Bake 15-20 minutes or until heated through and lightly browned
9. Enjoy!

Note – * can be made gluten-free by substituting for Gluten-free panko breadcrumbs. You can also add sauteed chopped garlic scapes to the cheese mixture.