2 pints baby bella or cremini mushrooms (about 2 dozen)
1 (5.2 oz) package Boursin Garlic & Fine Herbs Cheese
1/2 cup sourdough breadcrumbs, preferably homemade
To make breadcrumbs, toast 2 slices of sourdough bread. Place in a high-powered blender and pulse until crumb-sized.
Preheat oven to 400 °F. Wash mushrooms and remove stems. (Save them for another use!)
Place mushroom caps with the hole side facing up on a cookie sheet lined with parchment or a silicone baking mat. Scoop about 1 tsp Boursin into the hole of each mushroom (or 1/2 tsp for smaller ones). Sprinkle bread crumbs over the tops, pressing down slightly to make them stick. Drizzle lightly with olive oil and bake for 25-30 minutes.