Boursin and Spinach Stuffed Mushrooms

Preheat your oven to 375°F (190°C).

Prepare the mushrooms by removing the stems. You can use a small knife or spoon to gently scrape out the inside gills to make more room for the filling. Clean the outside of the mushrooms by wiping them with a damp paper towel.

In a medium bowl, combine the Boursin cheese, softened cream cheese, and chopped fresh spinach. Mix with a fork until well combined.

Lightly spray the outside of the mushroom caps with cooking oil and arrange them on a baking sheet.

Carefully fill each mushroom cap with the cheese and spinach mixture. Be careful not to overfill them.

Place the shredded Parmesan cheese in a separate bowl. Dip the top of each stuffed mushroom into the Parmesan to create a crust.

Arrange the Parmesan-topped mushrooms on the baking sheet.

Bake for 15-20 minutes.

For a golden brown top, switch the oven to broil and broil for 1-2 minutes at the end of cooking, watching carefully to prevent burning.

Remove from the oven, let cool slightly, and serve.