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Recipes Appetizers Christmas Vegetarian

Do you also always look forward to Christmas? For us, Christmas has been about spending time together with family for as long as I can remember — who isn't? But it's also mainly about the delicious food. My mother is a fantastic cook and often goes all out at Christmas, producing a beautiful five-course meal. In recent years we've increasingly chosen a kind of potluck Christmas dinner, where everyone brings one course. Many hands make light work and everyone has their own cooking style. A lovely option to serve is this delicious and simple Christmas starter: baked stuffed mushrooms.

Recipe

Stuffed mushrooms

This original starter is not only super tasty, it's also very easy to make! It's vegetarian and gluten-free as well.

Course	Starter
Kitchen	Dutch
Servings	4

Preparation time

Preparation time	15 min
Time in oven	15 min
Total	30 min

Equipment

Oven
Koekenpan
Ovenschaal
Cutting board
Knife
Teaspoon

Ingredients

400 g large mushrooms
150 g mushroom medley with beech mushroom, oyster mushroom and chanterelle
½ pakje Boursin sjalot en bieslook
2 shallots
2 cloves garlic
1 teaspoon dried thyme
salt and pepper to taste

Stuffed mushrooms

Preheat the oven to 200°C.
Clean the large mushrooms with a paper towel. Carefully remove the stems from the mushrooms and set the stems aside (don't throw them away!).
Chop the stems into small pieces and do the same with the mushroom medley. Keep a few mushrooms back for decoration if you like. Finely chop the garlic and shallots as well.
Heat some oil in the koekenpan and sauté the shallots with the garlic. Then add the finely chopped stems and the mushroom medley and cook for a few minutes over medium-high heat. Add the thyme and season with salt and pepper to taste.
When the mushrooms are nicely browned, turn the heat down to low. Add half a pack of Boursin sjalot en bieslook and stir until the Boursin and mushrooms are well combined. Remove from the heat and set aside on a plate.
Add a little fresh oil to the pan and place all the large mushrooms (now without stems) in the pan. Cook for a few minutes, then turn them over. Do the same on the other side.
Then place the large mushrooms in an ovenschaal and fill the mushrooms with the Boursin and mushroom mixture using a teaspoon. Garnish with some fresh thyme and, if desired, the mushrooms you set aside.
Bake in the oven for about 15 minutes. Serve with some gluten-free (baguette) bread or, for example, gluten-free toasts and the remaining Boursin.

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These stuffed mushrooms are a delicious starter or snack to serve with drinks. The combination of creamy Boursin and a mix of mushrooms makes them irresistibly tasty. Serve them warm from the oven for the best result.

Want to serve this dish gluten-free? Choose gluten-free (baguette) bread or gluten-free toasts. Use the leftover Boursin as a creamy dip. Perfect as a snack or a light starter for a dinner.