Boursin-Stuffed Mushrooms Recipe

Introduction

These Boursin-Stuffed Mushrooms are a delightful appetizer perfect for any occasion. Creamy, flavorful Boursin cheese pairs wonderfully with sautéed mushroom stems and herbs, baked to golden perfection. They’re easy to make and sure to impress your guests.

Ingredients

• 2 tbsp. unsalted butter
• 20 button mushrooms, stems chopped, caps reserved
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp. finely chopped fresh parsley, plus more for sprinkling
• 1 (5.2-oz.) block Boursin
• 1/2 cup plain breadcrumbs, plus more for sprinkling
• 1/2 cup grated Parmesan
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, melt the butter. Add the chopped mushroom stems, onion, garlic, and parsley. Cook, stirring occasionally, until the onions soften and the mixture is fragrant, about 5 to 7 minutes.
2. Step 2: In a medium bowl, combine the Boursin cheese, plain breadcrumbs, grated Parmesan, and the cooked onion and mushroom mixture. Season with kosher salt and freshly ground black pepper to taste, and mix well.
3. Step 3: Carefully stuff each mushroom cap with the Boursin mixture. Place them on a baking sheet, then sprinkle additional breadcrumbs over the tops and drizzle with extra-virgin olive oil. Finish with a sprinkle of fresh parsley.
4. Step 4: Bake the mushrooms in the preheated oven until they are deeply golden and cooked through, about 20 minutes. Remove from oven and serve warm.

Tips & Variations

• For an extra touch of flavor, add a pinch of red pepper flakes or a splash of white wine to the sautéed mixture.
• Try using different mushroom varieties like cremini or baby bella for a more robust taste.
• Make the stuffed mushrooms ahead of time and refrigerate before baking, adding a few extra minutes to the baking time if baking from cold.

Storage

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 10 to 15 minutes until heated through and crispy on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this recipe?

Fresh mushrooms work best for stuffing since they hold their shape and texture better. If using frozen mushrooms, make sure to thaw and drain them well to avoid excess moisture.

What can I substitute for Boursin cheese?

If Boursin isn’t available, you can use cream cheese mixed with garlic and herbs to mimic the flavor and texture. Adding some grated Parmesan helps enhance the taste as well.

Boursin-Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

These Boursin-Stuffed Mushrooms are a delicious and elegant appetizer featuring tender button mushrooms filled with a creamy, savory cheese mixture. Sautéed mushroom stems, onions, garlic, and fresh parsley blend with creamy Boursin, Parmesan, and breadcrumbs, then baked to golden perfection. Perfect for entertaining or a flavorful snack.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom Filling

• 2 tbsp unsalted butter
• 20 button mushrooms, stems chopped, caps reserved
• 1/2 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp finely chopped fresh parsley, plus more for sprinkling
• 1 (5.2-oz) block Boursin cheese
• 1/2 cup plain breadcrumbs, plus more for sprinkling
• 1/2 cup grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Extra-virgin olive oil, for drizzling

Instructions

1. Prep and Sauté Filling: Preheat oven to 350°F (175°C). In a large skillet over medium-high heat, melt the unsalted butter. Add the chopped mushroom stems, finely chopped onion, minced garlic, and 1 tablespoon of chopped fresh parsley. Cook, stirring occasionally, until the onions are softened and the mixture is fragrant, about 5 to 7 minutes.
2. Combine Filling Ingredients: Transfer the sautéed mixture to a medium bowl. Add the block of Boursin cheese, 1/2 cup plain breadcrumbs, and 1/2 cup grated Parmesan cheese. Stir everything together until well combined. Season the mixture with kosher salt and freshly ground black pepper according to your taste.
3. Stuff Mushrooms: Using a small spoon, fill each reserved mushroom cap generously with the Boursin and breadcrumb mixture. Arrange the stuffed mushrooms on a baking sheet. Sprinkle additional breadcrumbs over the tops for extra crunch and drizzle with a little extra-virgin olive oil. Garnish with more chopped parsley for freshness.
4. Bake to Perfection: Bake the stuffed mushrooms in the preheated oven for about 20 minutes, or until the tops are deeply golden and the mushrooms are cooked through. Remove from the oven and serve warm as a delightful appetizer or snack.

Notes

• Use button mushrooms for best results as their size and shape hold the filling nicely.
• Make sure to finely chop the mushroom stems and cook them with the other aromatics to enhance the filling’s flavor.
• You can substitute Boursin with cream cheese mixed with herbs if unavailable.
• For a gluten-free version, use gluten-free breadcrumbs.
• These mushrooms can be prepared ahead and baked just before serving.

Keywords: boursin stuffed mushrooms, stuffed mushrooms recipe, appetizer, party snacks, creamy cheese stuffed mushrooms