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This boursin and mushroom stuffing is an impressive alternative to traditional stuffing. The combination of the Black Truffle Sea Salt, candied mushrooms, and Boursin cheese creates a creamy, savory flavor unlike any other stuffing, resulting in a simple gourmet dish perfect for impressing guests.
From The Spice & Tea Exchange®2 tsp Black Truffle Sea Salt1 tsp ground 4 Peppercorn Spice Blend1 TBS Romano Cheese PowderFrom the Grocer1 loaf of sourdough bread (sliced and allowed to air dry for two hrs)1 cup sliced white mushrooms1 cup sliced cremini mushrooms1 cup sliced shitake mushrooms3 oz clarified butter (ghee) or canola oil½ TBS fresh thyme leaves½ cup sherry2½ oz Boursin cheese¼ cup sliced green onions1 cup chicken broth
PREHEAT oven to 350°F.CUT bread slices into small cubes (about ½-inch).SAUTÉ mushrooms in a pan with butter over medium heat. Add thyme, Black Truffle Sea Salt, 4 Peppercorn Spice Blend, and Romano Cheese Powder. Cook for 7-8 mins to soften. Add sherry and sauté for 1 additional min. Transfer mushrooms to a mixing bowl. Continue cooking juices in pan until thick and syrupy. Add reduced juices back into mushrooms. Add Boursin cheese and green onions. Mix thoroughly.REMOVE to a large bowl and add bread. Toss. Pour chicken broth over top to moisten the stuffing.PRESS into a large baking pan.BAKE for 10-15 mins or until the stuffing begins browning.Yield: 4-6 servingsTotal Time: 35 minsPrep: 10 minsCook: 25 mins
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