Mushrooms Stuffed with Boursin and Prosciutto

24 white mushrooms (1 and 1/2 to 2 inches in diameter), stemmed

2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 (5.2-ounce)  package Boursin Garlic and Fine Herbs Cheese, room temperature

1 ounce thinly sliced prosciutto, sliced crosswise into 1/4-inch-wide strips

2 tablespoons minced fresh parsley or chives

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Line baking sheet with aluminum foil. Toss mushrooms with oil, salt, and pepper and lay gill side down on prepared sheet. Bake until mushrooms release their moisture and shrink, about 25 minutes.

2. Remove mushrooms from oven, let cool slightly, then flip over. Using 2 spoons, fill mushrooms evenly with Boursin. Top with prosciutto. Wrap mushrooms in plastic wrap and refrigerate for up to 1 day.

3. When ready to serve, adjust oven rack to middle position and heat oven to 450 degrees. Bake stuffed mushrooms until Boursin is hot and prosciutto begins to crisp, 10 to 12 minutes. Transfer to serving platter, sprinkle with parsley, and serve.

From America’s Test Kitchen’s “Make Ahead Appetizers” book.