24 cremini mushroom caps, about 1 1/2 inches wide (with stems about 3/4 pound total)
5 ounces Boursin garlic and herb cheese at room temperature
1/2 to 1 teaspoon of smoked paprika
Brush any dirt off the mushrooms and remove the stems.
Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center. Place the mushrooms on a rimmed baking pan (to prevent the mushrooms from rolling off the pan). Sprinkle the tops with a little smoked paprika.
Bake at 350°F (175°C) for 8 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture. Remove and cool a minute or two, then serve.
Yield: Makes 24 servings.