Boursin Stuffed Mushrooms

Why You’ll Love This Recipe

I love this recipe because it’s simple, elegant, and packed with flavor. It only takes four ingredients to make, and I don’t need any fancy prep—just stuff, top, and bake. The Boursin adds a rich, herby creaminess that makes the mushrooms feel gourmet, even though the process is quick and fuss-free. It’s one of my go-to recipes when I want something impressive without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound cremini mushrooms (baby bella), stems removed

• 5.2 oz package of Boursin cheese (Garlic & Fine Herb flavor)

• ½ cup panko breadcrumbs

• 2 tablespoons extra virgin olive oil

• Cracked pepper and salt (to taste)

• Fresh parsley (for garnish, optional)

Directions

1. I preheat the oven to 400°F and line a baking sheet with foil or parchment paper for easy cleanup.

2. In a small bowl, I mix the panko breadcrumbs with olive oil, salt, and freshly cracked black pepper. I set this aside while I prepare the mushrooms.

3. Using a damp cloth or paper towel, I wipe the mushrooms clean (never rinse—they’ll absorb too much water) and remove the stems.

4. I fill each mushroom cap with a generous spoonful of Boursin cheese.

5. Then I top each one with a bit of the breadcrumb mixture, pressing gently so it stays in place.

6. I bake the mushrooms at 400°F for 10–15 minutes, until the cheese is melted and the breadcrumbs are golden. For an extra crispy finish, I broil them for 1–2 minutes at the end.

7. I garnish with chopped fresh parsley before serving and serve them warm.

Servings and timing

This recipe makes about 18 stuffed mushrooms and takes just 25 minutes total—10 minutes to prep and 15 minutes to cook. It’s a great appetizer to prep ahead and bake fresh when guests arrive.

Variations

I sometimes add chopped sun-dried tomatoes or cooked crumbled bacon to the filling for a little extra flavor. If I’m out of Boursin, I mix softened cream cheese with garlic, herbs, and a pinch of lemon zest as a quick substitute. For a gluten-free version, I use gluten-free panko or skip the breadcrumbs altogether for a creamier bite.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days, though they’re best fresh. To reheat, I place them in a 350°F oven for about 5–7 minutes until warmed through. I avoid microwaving them, as it makes the breadcrumbs soggy.

FAQs

Can I make these ahead of time?

Yes! I assemble the mushrooms up to 24 hours ahead and refrigerate them covered. I add the breadcrumbs just before baking so they stay crispy.

Can I use button mushrooms instead?

Absolutely. I use white button mushrooms or cremini—whichever is available. Just choose ones that are medium-sized for easy stuffing.

Do I have to use Boursin?

Boursin is ideal because of its creamy texture and bold flavor, but I’ve also used flavored cream cheese or whipped goat cheese with herbs when I want to change it up.

How do I keep the mushrooms from getting soggy?

I never rinse the mushrooms. Instead, I wipe them clean to avoid extra moisture. I also bake them uncovered so the steam can escape, keeping them from turning soft.

Can I freeze stuffed mushrooms?

I don’t recommend freezing them—mushrooms lose their texture after thawing, and the cheese filling may separate. They’re best enjoyed fresh or within a few days.

Conclusion

Boursin Stuffed Mushrooms are one of my favorite easy appetizers because they’re quick to prepare, deliciously creamy, and always a crowd-pleaser. Whether I’m hosting a holiday meal or just want something special to snack on, these stuffed mushrooms are a flavorful, elegant option that never goes out of style.

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