Recipe Video: Stuffed Christmas Mushrooms

FASHIONFEED: Heels by Aquazzura




  • Cremini mushroom caps

  • Herbed Boursin cheese

  • butter

  • olive oil

  • dry vermouth

  • cream

  • wasabi fish roe (optional)

  • trout roe (optional)

You can make this recipe with just the mushrooms and Boursin (plus the butter and oil to sauté the mushrooms). I have added a few delectable element to add richness and some saltiness and texture.


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 finished, 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.