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    Boursin-Filled Mushrooms

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    Boursin-Filled Mushrooms

    • Preparation time: 15 minutes
    • Cooking time: 12 minutes to 13 minutes
    • Total time: 27 minutes to 28 minutes 30 minutes

    Serves: 2

    Ingredients

    • 4 large Portabella mushrooms, wiped clean
    • 1 tbsp extra virgin olive oil
    • Freshly ground black pepper
    • 125g pot Boursin Light
    • 3 pieces Merchant Gourmet Sundried Tomatos, chopped
    • 1 small growing pot basil, chopped, reserving 2 small sprigs for garnish
    • 50g pack Waitrose Solo Rocket
    • Waitrose Perfectly Balanced Oil Free French Dressing

    Method

    1. Preheat oven to 200°C, 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.
    2. 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.
    3. Toss the 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 rocket and slices of petit pain roll.

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    Cook's tips

    to serve this at breakfast, replace the sundried tomatoes and basil with 3 rashers of crispy, cooked bacon, chopped.

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