StarInfiniteFood

1: Preheat the oven to 425°F.

2: Make the butter mixture by combining butter, rosemary, thyme, garlic, salt, and pepper in a small dish. Brush over the mushroom caps on both sides and sprinkle with a little more salt.

3: Heat a large sauté pan over medium-high heat. Add the mushrooms cap-side down and place a heavy bowl or pan on top to press them. Sear for 4 minutes, then flip and repeat on the other side. Place the pan in the oven for 10 minutes, flipping halfway.

4: While the mushrooms roast, prepare the crumble. Chop the cashews and cranberries on a cutting board, add the arugula and Boursin cheese, and mix ingredients while chopping. Add lemon zest, olive oil, salt, and pepper to taste, mixing until it resembles a crumble texture.

5: Remove the mushrooms, slice them, and top with the crumble and extra pepper if desired.