These Boursin stuffed mushrooms are an easy and elegant appetizer featuring tender mushroom caps filled with creamy, garlicky Boursin cheese and finished with a golden, savory topping. They are perfect for parties, holiday gatherings, or a simple side dish.
Ingredients
- 16 oz (450 g) white or cremini mushrooms
- 5.2 oz (150 g) Boursin Garlic & Fine Herbs cheese
- 2 tablespoons cream cheese, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon Italian seasoning
- 1 tablespoon melted butter
Instructions
1. Prepare the Mushrooms
Preheat your oven to 375°F (190°C).
Clean the mushrooms gently with a damp paper towel. Remove the stems and set the mushroom caps aside.
Finely chop the mushroom stems.
2. Prepare the Filling
Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic. Cook for 3–4 minutes, until softened and most of the moisture has evaporated.
Remove from the heat and let cool slightly.
In a bowl, combine the Boursin cheese, cream cheese, cooked mushroom stems, parsley, half of the Parmesan, black pepper, salt, and Italian seasoning. Mix until creamy and well combined.
3. Stuff the Mushrooms
Arrange the mushroom caps in a lightly greased baking dish.
Spoon the Boursin mixture generously into each mushroom, slightly mounding the filling on top.
4. Add the Topping
Combine the breadcrumbs, remaining Parmesan, and melted butter in a small bowl.
Sprinkle the mixture over each stuffed mushroom.
5. Bake
Bake for 18–22 minutes, until the mushrooms are tender and the tops are golden brown.
For an extra golden finish, place them under the broiler for 1–2 minutes, watching carefully.
6. Serve
Let the mushrooms cool for a few minutes, then garnish with additional fresh parsley and serve warm.
Tips for the Best Boursin Stuffed Mushrooms
- Choose mushrooms that are similar in size so they cook evenly.
- Don’t soak mushrooms in water, as they can absorb excess moisture and become watery.
- Allow the Boursin cheese to soften before mixing for a smoother filling.
- Avoid overbaking, as the mushrooms can release too much liquid.
- For extra crunch, add finely chopped toasted walnuts or pecans to the filling.
Variations
For a heartier version, mix cooked crumbled bacon, finely chopped spinach, or sautéed onions into the filling. You can also replace the breadcrumbs with crushed crackers or panko.
These stuffed mushrooms are best served warm and make an excellent appetizer alongside other finger foods.