15 minutes
30 minutes
Appetizer
1/2 cup Boursin® Shallot & Chive
2 tbsp extra-virgin olive oil
Half demi-baguette, cut into 1/4-in thick baguette slices, about 12
1 tbsp butter
1 shallot, finely chopped
227-g pkg sliced mixed mushrooms
1/2 tsp salt
2 tsp lemon zest
1 tbsp lemon juice
1/4 cup chopped parsley, divided
Preheat oven to 400F.
Brush baguette slices on both sides with oil. Toast in oven on baking sheet until golden, about 7 min.
Melt butter in a non-stick frying pan over medium-high. Add shallot, mushrooms and salt. Cook until mushrooms are soft and liquid evaporates, 6 min. Remove from heat.
Add lemon zest, juice and 3 tbsp parsley. Spread 2 tsp Boursin® on each toast. Top with mushroom mixture. Sprinkle with remaining 1 tbsp parsley.
Preheat oven to 400F.
Brush baguette slices on both sides with oil. Toast in oven on baking sheet until golden, about 7 min.
Melt butter in a non-stick frying pan over medium-high. Add shallot, mushrooms and salt. Cook until mushrooms are soft and liquid evaporates, 6 min. Remove from heat.
Add lemon zest, juice and 3 tbsp parsley. Spread 2 tsp Boursin® on each toast. Top with mushroom mixture. Sprinkle with remaining 1 tbsp parsley.