Not only are Boursin Cheese Stuffed Mushrooms super delicious, they are simple to prepare ahead of time. These easy stuffed mushroom caps are perfect for any party, you and your guests will love them!
Stuffed mushrooms are one of my ultimate favorite appetizers for any occasion. Jalapeno Popper Stuffed Mushrooms, Vegetable Stuffed Mushrooms, Pepperoni Pizza Stuffed Mushrooms, all SO GOOD.
I'm a total mushroom lover, but when you stuff mushrooms with delicious fillings, even many non mushroom lovers will enjoy them.
More more tasty mushroom recipes, try Garlic Butter Soy Sauce Mushrooms.
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Ingredient Notes
- Cremini Mushrooms: Cremini mushrooms or white button mushroooms both work. Choose mushrooms that are big enough to fill easily and are relatively uniform in size so that they bake evenly.
- Boursin Cheese: For more recipes using boursin cheese try creamy boursin chicken, creamy boursin pasta, or boursin burgers.
- Shallot: Adding a bit of shallot adds flavor and texture to the simple filling mixture. Minced onion or garlic could be used as well.
- Breadcrumbs: Breadcrumbs add crunch and look pretty as a topping. Use panko, plain, or italian breadcrumbs.
- Parmesan Cheese: Freshly grated parmesan cheese is great, but you can use the green shaker cheese as well and it will still be delicious.
- Parsley: Fresh herbs help to season the breadcrumb topping. You could also use chives.
See recipe card below for a full list of ingredients.
Variations and Substitutions
Easily make these low carb and gluten free by leaving out the breadcrumbs.
This stuffed mushroom recipe uses but any variety Boursin cheese will work.
How to Make Boursin Stuffed Mushrooms
Step 1. Wipe down mushrooms to remove any excess dirt. Remove mushroom stems from the caps and chop stems finely. Place chopped stems into a bowl and add minced shallot.
Step 2. In a skillet over medium heat, melt butter. Add finely chopped stems and shallot and saute for 3-4 minutes until the mushrooms release their liquid and the shallots soften.
Step 3. Add to a bowl with boursin cheese.
Step 4. Fill each mushroom cap with about a tablespoon of boursin mushroom filling.
Step 5. Combine chopped parsley, parmesan cheese, and breadcrumbs in a small bowl. Dip each filled cap into the breadcrumb topping mixture and then place on a baking sheet. Repeat until all of the mushrooms are filled.
Step 6. Bake for 25 minutes, or until mushrooms have softened and topping starts to brown.
Recipe Tips
- Find mushroom caps that are big enough to hold the stuffing. This also makes them a lot easier to fill.
- If you have a food processor, it makes chopping up the mushroom stems incredibly easy.
- Each mushroom cap may require a little more or less filling depending on its size.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days.
You can also freeze the premade mushrooms (before baking) for several months.
More appetizer ideas
- Fried Mozzarella Balls
- Classic Taco Dip
- Wonton Wrapper Spinach Dip Bites
- Pork Dumplings
- Air Fryer Pepperoni Chips
Enjoy these Boursin Cheese Stuffed Mushrooms? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Boursin Cheese Stuffed Mushrooms
Ingredients
- 16 oz. cremini mushrooms or white button mushrooms
- 1 tbsp. butter
- 1 small shallot minced
- 5.2 oz. Boursin cheese
- 2 tbsp. parmesan cheese
- 1 tbsp. fresh parsley
- 2 tbsp. panko breadcrumbs
Instructions
- Wipe down mushrooms to remove any excess dirt.
- Remove mushroom stems from the caps and chop stems finely.
- Place chopped stems into a bowl and add minced shallot.
- In a skillet over medium heat, melt butter.
- Add finely chopped stems and shallot and saute for 3-4 minutes until the mushrooms release their liquid and the shallots soften.
- Add to a bowl with boursin cheese.
- Combine chopped parsley, parmesan cheese, and breadcrumbs in a small bowl.
- Fill each mushroom cap with about a tablespoon of boursin mushroom filling.
- Dip each filled cap into the breadcrumb topping mixture and then place on a baking sheet. Repeat until all of the mushrooms are filled.
- Bake for 25 minutes, or until mushrooms have softened and topping starts to brown.
Notes
- Find mushroom caps that are big enough to hold the stuffing. This also makes them a lot easier to fill.
- If you have a food processor, it makes chopping up the mushroom stems incredibly easy.
- Each mushroom cap may require a little more or less filling depending on its size.
TRINITY F GORZ
Who loves mushrooms and boursin cheese?
Me me me! Yumm YUmm!
Sarah Baumeister
Double win! You'll love these.