top of page

(Scroll down for recipe)


Mushroom tree.jpg

These stuffed mushrooms are easy and delicious. You can make this recipe with just the mushrooms and Boursin minus the fish roe but I love the salty textural addition they make to contrast the rich creaminess of the mushrooms, cheese and the mushroom cream. Not to mention the visual impact of the colorful caviar.


  • Cremini mushroom caps

  • Herbed Boursin cheese

  • butter

  • olive oil

  • dry vermouth

  • heavy cream

  • wasabi fish roe (green)

  • trout roe (red)

Melt some butter and olive oil in a pan. When hot, place mushrooms in pan dome side down.  Sauté for a few minutes (about 3-4), Then turn mushrooms over and sauté for another few minutes.  When flipped, the mushrooms will release their juices. When cooked, remove from pan. Add a splash of vermouth to the pan, allow to reduce for about a minute. Then add about a tbsp of butter and a splash of cream. Stir.

Add a bit of the cream to each of the mushrooms, then top that with a dollop of Boursin.  Broil until the cheese is lightly browned. Top with roe.  Serve.

bottom of page