The perfect appetizer. Great to serve for Super Bowl Sunday!
Preheat oven to 350° Remove stems from mushrooms; set aside for another use. Wipe mushroom caps off with a damp paper towel. Place mushrooms in mini muffin pan, cap side up.
Cut smoked salmon slices into thin strips. Fill mushroom caps with salmon strips. Top salmon with a small sprig of fresh dill.
Mound Boursin cheese on top of mushroom caps. Sprinkle crushed Ritz crackers on top of cheese. Drizzle a small amount of olive oil on each mushroom. Season with black pepper.
Bake in 350° oven for 45 minutes or until mushrooms are tender, cheese is soft and topping is golden.