Boursin Stuffed Mushrooms with Panko

Instructions:

1. Carefully pop the stems out of the mushroom caps. Set the caps aside on a baking sheet lined with parchment paper. Finely mince the stems until they resemble coarse crumbs.
2. Melt the butter in a skillet over medium-high heat. Add the minced stems and sauté for 4–5 minutes until the water has evaporated and the stems are browned. Stir in the minced garlic and cook for 30 seconds until fragrant, then remove from heat.
3. In a medium bowl, combine the softened Boursin, sautéed stem mixture, Parmesan, half of the Panko, parsley, and pepper. Stir until the mixture is a uniform, velvety paste.
4. Spoon the filling generously into each mushroom cap, slightly mounding the top. Sprinkle the remaining Panko over each mushroom for a golden finish.
5. Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until the caps are tender and the tops are a deep golden brown.