Easy Stuffed Mushroom Caps
|Medium mushrooms||1 Pound|
|Water||1 1⁄2 Cup (24 tbs), combined with the juice of 1 large lemon|
|Lemon||1 , juice extracted and combined with 1 1/2 cup water|
|Herbed boursin cheese/1 cup mashed, heavily seasoned, herbed cottage cheese softened to spreading consistency with a little sweet / sour cream||1 Cup (16 tbs), mashed|
|Parsley sprig||8 Small|
Remove the mushroom stems, washing each mushroom cap in the lemon water and drying it immediately with paper towels.
Save the stems for soup or sauces.
Spread the cavities with the softened cheese, smoothing off the tops.
Decorate each mushroom cap with a small parsley head.