Boursin and Spinach Stuffed Portabellas

At the grocery store I always stare down into my cart so proud of my purchases-leafy greens, loads of fruit, whole grains up the wazoo. But then there is the cheese. A LOT of cheese. Cheddar, cream, feta, Mexican, Italian blend, Parmesan....I think I have proven myself as an official Wisconsite. I adore cheese. It's one thing I would never give up and frankly my cheese habits go hand it hand with my eating philosophy anyway--Don't say "No" to anything, just say, "Less of." I came up with this vegetarian dish, Boursin and Spinach Stuffed Portabellas, because I spotted Light Boursin in the cheese section and just had to have it. Boursin is fabulous! My husband (who adores a big steak) loved this. He kept saying, "This is really good," and proceeded to eat a second one. I hope this creamy, meaty mushroom is a big hit at your house too!

Here's What You Need: (Makes 4)
1/2 tsp minced garlic
8 TBS Light Boursin
2 TBS low fat cream cheese (I used whipped chive)
4 medium portabellas, cleaned but not de-stemmed
3/4 cup breadcrumbs
1 cup baby spinach, chopped into small pieces
1/4 tsp of cayenne
Extra virgin olive oil

Here's What You Do:

Preheat the oven to 400. Cut off the stems of the mushrooms and chop them finely. Heat about a capful of extra virgin olive oil over medium high and add the mushroom stems. Heat for about a minute and then stir in the garlic. Stir constantly for about another minute adding in the spinach to wilt. Pull the mixture off of the burner. In a separate bowl mix the cream cheese and the Boursin. Add in cayenne and the garlic mixture. In the same pan that you used for the garlic and stems add about 1/2 tsp more of extra virgin olive oil and then add the breadcrumbs. Season with salt and pepper and heat, stirring, for about 3 minutes. Stir in the warm breadcrumbs into the cheese mixture. Remove the black "gills" of the mushrooms with a fork and toss them. Divide the cheese mixture into four and stuff the mushrooms. Bake for about 15 minutes. (You may want to spray non-stick if you are not using a non-stick pan)

**I think you could use creminis (Baby Bellas) and make a fantastic appetizer too!

Kid Tip:

Portabellas may be a hard sell for little ones, so I suggest making some orzo or other small pasta. Chop up the cooked stuff mushrooms and mix it in. The cheese mixture will make a wonderful, creamy "white sauce".

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