Oh, let me tell you about this Boursin-Stuffed Mushrooms recipe — it’s honestly one of my all-time favorite appetizers to whip up. I love this because it strikes the perfect balance between creamy, cheesy filling and that earthy mushroom bite. Plus, it’s simple enough to make any night of the week but fancy enough to dazzle guests at dinner parties or holiday gatherings.
When I first tried this recipe, I was hooked right away. The Boursin cheese brings such a flavorful punch with its garlic and herb blend, turning regular mushrooms into bite-sized bursts of amazingness. You’ll find that this recipe is a total crowd-pleaser, and it’s so versatile you can easily tweak it to suit your taste or occasion.
Why You’ll Love This Recipe
- Rich, Creamy Flavor: The Boursin cheese mixture melts perfectly inside the mushrooms, creating a luscious bite every time.
- Impresses with Minimal Effort: You’ll love how this recipe looks and tastes like something gourmet, but it’s a breeze to make.
- Versatile and Crowd-Friendly: It’s ideal with parties, weeknight snacks, or even as a side dish, making it super practical for any occasion.
- Uses Simple Ingredients: You probably have most of these ingredients on hand, making it perfect for last-minute plans.
Ingredients You’ll Need
These ingredients work wonderfully together to highlight the mushrooms and creamy Boursin cheese. When shopping, fresh button mushrooms and quality Boursin make a world of difference, so I always choose the freshest available for the best texture and flavor.
- Unsalted butter: Adds richness without extra saltiness, letting the other flavors shine.
- Button mushrooms: Choose medium-sized with firm caps for easy stuffing and great bite.
- Yellow onion: Finely chopped to soften and sweeten the stuffing base.
- Garlic: Freshly minced for that sharp, punchy flavor that pairs perfectly with mushrooms.
- Fresh parsley: Adds a bright, herbaceous note inside and as a colorful garnish.
- Boursin cheese: The star ingredient, packed with herbs and garlic that melt beautifully.
- Plain breadcrumbs: Help bind the filling and add a little crunch on top when baked.
- Grated Parmesan: Offers salty, umami depth and helps create a golden crust.
- Kosher salt & freshly ground black pepper: Essential for seasoning to taste.
- Extra-virgin olive oil: A light drizzle adds moisture and enhances browning.
Variations
I love experimenting with this Boursin-Stuffed Mushrooms recipe to suit whatever vibe I’m going for — sometimes it’s about boosting the umami, other times about making it a little lighter. You should definitely feel free to personalize it based on what you have or prefer.
- With Bacon: I once added crispy bacon bits to the filling — my family went crazy for the smoky twist.
- Vegetarian-friendly: Stick to the classic version and swap out breadcrumbs for gluten-free options for special diets.
- Spicy Kick: A pinch of red pepper flakes stirred into the cheese filling adds a subtle heat I adore.
- Different Cheeses: Try swapping Parmesan for Asiago or Gruyère for an interesting change.
How to Make Boursin-Stuffed Mushrooms Recipe
Step 1: Sauté the Filling Base
First, preheat your oven to 350°F. Melt the butter in a large skillet over medium-high heat — I like to use unsalted so I can control the seasoning better. Add the chopped mushroom stems, finely diced onion, minced garlic, and fresh parsley. Cook everything, stirring occasionally, until the onions are soft and translucent, about 5 to 7 minutes. You’ll know it’s ready when your kitchen smells amazing and the mixture looks glossy and tender.
Step 2: Mix the Creamy Filling
Transfer that fragrant veggie mixture to a medium bowl. Now add the block of Boursin cheese, half a cup of plain breadcrumbs, and grated Parmesan. Season with kosher salt and freshly ground black pepper — taste as you go if you want to adjust. Mix everything until it comes together in a creamy, spreadable filling. I always try a little to ensure it’s just right!
Step 3: Fill the Mushroom Caps
Time to get stuffing! Gently fill each mushroom cap with a generous spoonful of that luscious Boursin mixture. Don’t pack it too tight; you want a nice, fluffy texture. Place them on a baking sheet lined with parchment or a lightly greased pan. Sprinkle extra breadcrumbs on top of each stuffed mushroom and drizzle with a bit of extra-virgin olive oil. Finally, top everything with a few parsley leaves for that fresh color pop.
Step 4: Bake Until Golden and Delicious
Bake your stuffed mushrooms at 350°F for about 20 minutes until the tops are golden brown and the filling is bubbling gently. Keep an eye on them — you want the cheese melted perfectly without drying out the mushrooms. Once ready, let them cool for a few minutes so the filling sets up a little before serving.
Pro Tips for Making Boursin-Stuffed Mushrooms Recipe
- Don’t Overcrowd the Pan: Leave space between mushrooms so they roast instead of steam, which keeps the cap texture perfect.
- Let the Filling Cool Slightly: When mixing, a cooler filling helps maintain structure when baked.
- Use Fresh Parsley: It brightens up the flavor and adds refreshing contrast to the rich cheese filling.
- Watch Your Bake Time: I learned baking too long dries out the mushrooms — 20 minutes is just right for juicy interiors.
How to Serve Boursin-Stuffed Mushrooms Recipe
Garnishes
I love sprinkling a little extra fresh chopped parsley on top right before serving — it adds a lovely pop of green and fresh flavor. Sometimes I’ll also add a few shavings of Parmesan for an extra cheesy touch that looks beautiful and tastes amazing.
Side Dishes
This recipe pairs wonderfully with a crisp green salad or a simple roasted vegetable medley. For a heartier meal, I serve it alongside grilled chicken or a light pasta dish — the mushrooms add a rich, decadent element that complements many flavors.
Creative Ways to Present
For special occasions, I like to arrange these stuffed mushrooms on a beautiful platter garnished with sprigs of fresh thyme or rosemary. Another fun twist is to serve them on small wooden skewers for easy pass-around finger food at parties — it always gets compliments!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. I find these still taste great when reheated gently, though the texture is best enjoyed fresh. Make sure to cool them completely before storing to keep everything fresh.
Freezing
I’ve actually frozen stuffed mushrooms before by placing them on a baking sheet to freeze individually, then transferring to a freezer bag. When you’re ready to eat, bake them straight from frozen, adding a few extra minutes to the bake time. The texture changes slightly but the flavor stays delicious.
Reheating
To reheat leftover Boursin-stuffed mushrooms, I pop them into a preheated oven at 325°F for about 10 minutes. This restores that lovely golden top and warms the filling without making the mushrooms rubbery like microwaving sometimes does.
FAQs
-
Can I use other types of mushrooms for this recipe?
Absolutely! While button mushrooms are classic and easy to stuff, cremini or baby bella mushrooms work wonderfully too. Just pick ones with caps large enough to hold the cheese filling comfortably.
-
Is there a dairy-free alternative I can use?
If you want to skip dairy, try a dairy-free herb cheese spread in place of Boursin, and nutritional yeast can replace Parmesan for a cheesy flavor. The texture won’t be exactly the same, but it still tastes great!
-
How do I make the breadcrumb topping extra crispy?
Drizzling the mushroom tops with a little extra-virgin olive oil before baking helps breadcrumbs crisp up nicely. You can also broil them for 1-2 minutes at the end — just watch carefully not to burn!
-
Can I prepare these in advance for a party?
Definitely. You can stuff the mushrooms up to a day ahead and store them covered in the fridge. When guests arrive, just pop them in the oven to bake fresh. It saves time and keeps the flavors vibrant!
Final Thoughts
This Boursin-Stuffed Mushrooms recipe has definitely become my go-to for entertaining and cozy nights alike. I love how it’s so flavorful yet approachable, and it never fails to impress whoever I serve it to. I really hope you give it a try — I promise you’ll enjoy making it as much as eating it!
Print
Boursin-Stuffed Mushrooms Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
These Boursin-Stuffed Mushrooms are a savory and creamy appetizer featuring tender button mushrooms filled with a rich mixture of Boursin cheese, sautéed mushroom stems, onions, garlic, herbs, and Parmesan. Baked to golden perfection, they make an elegant party snack or a delicious starter for any meal.
Ingredients
Filling 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 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
Finishing Ingredients
- Extra-virgin olive oil, for drizzling
Instructions
- Prepare Mushroom Filling: Preheat the oven to 350°F (175°C). Heat a large skillet over medium-high heat and melt the unsalted butter. Add the chopped mushroom stems, finely chopped yellow onion, minced garlic, and chopped fresh parsley. Cook, stirring occasionally, until the onions soften and the mixture is fragrant, about 5 to 7 minutes.
- Mix Cheese Filling: Transfer the cooked mushroom stem mixture to a medium bowl. Add the block of Boursin cheese, plain breadcrumbs, grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste. Mix well until all ingredients are combined into a creamy filling.
- Stuff Mushroom Caps: Take the reserved mushroom caps and fill each one evenly with the Boursin cheese mixture. Sprinkle additional breadcrumbs on top of each stuffed mushroom for a crunchy topping. Drizzle extra-virgin olive oil lightly over the stuffed mushrooms and garnish with extra fresh parsley.
- Bake the Mushrooms: Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for approximately 20 minutes, or until the tops are golden brown and the mushrooms are cooked through. Remove from the oven and serve warm.
Notes
- Use fresh, firm button mushrooms for best results; avoid mushrooms with blemishes.
- To make the dish ahead, prepare the filling and stuff the mushrooms in advance, then refrigerate until ready to bake.
- For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
- This appetizer pairs wonderfully with crisp white wines like Sauvignon Blanc or Chardonnay.
- Ensure mushrooms are dry before stuffing to prevent sogginess.
Nutrition
- Serving Size: 3-4 stuffed mushrooms
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 25mg
