This is one of the more frequent visitors in my kitchen. I often bake or microwave mushrooms for appetizer-sized snacks, and almost always with cheese. Boursin 'fines herbes' is my favorite for this, but I do occasionally add or use other cheeses.
Do try to find your Goldilocks cooking time: enough to cook the mushrooms without drying them out.
This is what you need for each serving:
These can be white button mushrooms, or baby portobellos. I do like extra butter for these smaller mushrooms to prevent them from drying out while cooking.
2015-12-03: Boursin, dry celery, grated melting cheesePic1-3: Boursin, dry celery, grated melting cheese
2016-01-29: Boursin, butter, pepper, dried parsleyPic4: ingredients
Pic7-9: stuff, bake, serve
2016-10-29: Boursin, butterPic10-12: stuff, bake, serve
Just one of the larger Portobello mushrooms can be a complete meal for some.
Scraping the gills away:Pic13: Portobello mushroom gills
2017-12-18: Boursin onlyPic16-18: stuff, bake, serve
2019-09-29: no Boursin, melting cheese mix, cream cheesePic19: scrape gills
Pic22+23: baked, but the cream cheese does not melt
Pic25: all mixed