​​​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.

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Ingredients

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• Cremini mushroom caps

• Herbed Boursin cheese

• butter

• olive oil

• dry vermouth

• heavy cream

• wasabi fish roe (green)

• trout roe (red)

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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.

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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.

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