Go Back
Boursin Stuffed Mushrooms

Boursin Stuffed Mushrooms

Plump, juicy mushrooms overflowing with creamy, garlicky Boursin cheese filling. Quick to prepare and bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: French, Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Mushrooms:
  • 1 pound large white or cremini mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Filling:
  • 5.2 ounces Boursin cheese, Garlic & Fine Herbs flavor
  • 1/4 cup breadcrumbs Panko or Italian seasoned
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic minced
  • 2 tablespoons grated Parmesan cheese optional

Equipment

  • Baking Sheet
  • Bowl

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Clean mushrooms by wiping with a damp paper towel. Remove stems.
  3. Drizzle mushroom caps with olive oil, salt and pepper.
  4. In a bowl, mix Boursin cheese, breadcrumbs, parsley, minced garlic, and Parmesan cheese (if using).
  5. Stuff each mushroom cap generously with the Boursin mixture.
  6. Arrange the stuffed mushrooms on a baking sheet.
  7. Bake for 20-25 minutes, until mushrooms are tender and filling is golden brown.
  8. Let cool slightly. Serve immediately.

Notes

Select firm mushrooms of similar size for even cooking. Do not wash mushrooms under running water. For a richer flavor, sauté finely diced mushroom stems with a little garlic and add to the Boursin cheese mixture. Be careful not to overfill mushroom caps. For a crispy topping, broil the stuffed mushrooms for the last minute or two of baking, watching carefully.