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Old 05-23-2005, 04:04 AM   #1
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Portobella mushrooms stuffed with Boursin

I'm not sure whether you can get the French soft cheese known as Boursin in the USA. But if so, this is a very tasty supper dish or light lunch...

Serves: 2

4 large Portabella mushrooms, wiped clean
1 tbsp extra virgin olive oil
Freshly ground black pepper
125g pot Boursin Light (or regular if fats are of no concern!)
3 pieces sundried tomatoes, chopped
1 handful of basil chopped, (leave couple of sprigs whole, for decoration)
50g roquette (rocket)
A small amount of French dressing

Preheat oven to 200C, gas mark 6. Drizzle the mushrooms with the oil and season with a little freshly ground black pepper. Place on a baking tray, stalk side up, and cook for 10 minutes, until the mushrooms are just tender.

Meanwhile, place the Boursin in a bowl and mix in the sundried tomatoes and basil. Divide the Boursin mixture between the mushrooms, leaving the stalk exposed. Return to the oven for 2-3 minutes to heat the filling.

Toss the roquette (rocket) in a little dressing. Remove the mushrooms from the oven once the filling has heated through, and garnish with basil. Serve immediately with the dressed roquette and slices of petit pain bread.

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Old 05-23-2005, 09:09 AM   #2
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Sound so good.
What is 200C in Fahrenheit? Do you rehydrate the tomatoes or use them dried?
BTW, I have a recipe for Boursin cheese.
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Old 05-23-2005, 09:22 AM   #3
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Here's a site which has a good temperature conversion chart
http://www.baking911.com/howto/oven_temps.htm

I just cut the sundried tomatoes up as they are, I add no extra liquid.
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Old 05-23-2005, 05:12 PM   #4
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I'm just "teaching" myself to like mushrooms, and portabellos are the first ones I actually don't mind

PS- what's a rocket?

I LOVE boursin! Here's a link about it:

http://www.discusscooking.com/forums...searchid=24869
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Old 05-23-2005, 05:43 PM   #5
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Roquette or rocket (Fr spelling vs English) is a salad leaf vegetable which adds an interesting flavour to beef up boring lettuce type salads!

I'm not 100 per cent sure, but think that maybe Americans may call it arugala?
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Old 05-23-2005, 08:41 PM   #6
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oooooooooooooooooooh!

This reminds me of the "Chickory=Endive" discussion we had a couple of days ago.

Thanks!!
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Old 05-23-2005, 10:36 PM   #7
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It's also called arugula, if that helps any. =)

The leaf shape is kind of like that of an oak, only the edges are rough. It has a sharp, almost peppery taste. It's very popular in in Italian cooking.


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Old 05-24-2005, 03:37 AM   #8
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Quote:
Originally Posted by jkath
oooooooooooooooooooh!

This reminds me of the "Chickory=Endive" discussion we had a couple of days ago.

Thanks!!
Zereh has confirmed that roquette (aka rocket) is arugala - again, as you said, it's a case of same language, different meaning!
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Old 05-24-2005, 06:40 PM   #9
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Boursin cheese recipe

A recipe for herbed boursin cheese spread, made with cream cheese, garlic, fresh parsley, and chives.

INGREDIENTS:

* 1 package (8 ounces) cream cheese, softened
* 2 cloves garlic, crushed and minced
* 1 tablespoon fresh parsley, minced
* 1 tablespoon fresh or frozen minced chives
* cayenne pepper, to taste
* coarsely ground black pepper

PREPARATION:
Put softened cream cheese in a large mixing bowl.
Cook garlic cloves in boiling water for 3 minutes; drain then cool for 5 minutes and put through garlic press. Add minced garlic to cheese. Add parsley, chives, and cayenne and blend well.
Let stand for 1 hour to allow ingredients to mellow. Taste and adjust seasonings, if needed. Shape into a ball and roll in coarsely ground black pepper. Serve with assorted crackers.
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