These Boursin stuffed mushrooms are little bites of joy! Big, juicy mushrooms filled with creamy Boursin cheese make them super tasty and fun to eat.
Perfect for parties or cozy nights in, I love to pop these in the oven and enjoy the delightful smell that fills the kitchen. They disappear fast—watch out! 😄
Key Ingredients & Substitutions
Mushrooms: I recommend using large white or cremini mushrooms because they hold the filling well and have a nice flavor. If you’re looking for something different, try portobello mushrooms for a heartier option.
Boursin Cheese: Boursin Garlic & Fine Herbs is the star of this recipe. If you can’t find it, any soft herbed cheese like Laughing Cow or herbed goat cheese can work well too.
Cream Cheese: This adds extra creaminess. If you’re avoiding dairy, try using vegan cream cheese for a similar texture.
Panko Breadcrumbs: These give a nice crunch. If you’re out of panko, use regular breadcrumbs. For a gluten-free option, look for gluten-free breadcrumbs at the store.
Garlic: Fresh garlic is best for flavor, but garlic powder could be a quick substitute—just use a little less!
How Can You Ensure the Stuffed Mushrooms Don’t Get Soggy?
Soggy mushrooms can happen if they release too much moisture. Here are some tips to keep them perfectly tender:
- Cook the mushroom stems in olive oil first. This draws out moisture before mixing with other ingredients.
- Avoid rinsing the mushrooms under water. Use a damp cloth instead to clean them.
- Be careful not to overstuff the mushrooms. A little mound is great, but too much can lead to spills and sogginess.
Follow these tips, and you’ll have delicious, perfectly cooked stuffed mushrooms every time!
Boursin Stuffed Mushrooms
Ingredients You’ll Need:
For the Filling:
- 16 large white or cremini mushrooms, stems removed and reserved
- 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese (or similar soft herbed cheese)
- 2 tablespoons cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Time Needed:
This recipe takes about 10 minutes to prepare and 20 minutes to bake, so in total, you’ll be enjoying these scrumptious stuffed mushrooms in about 30 minutes! A quick and delightful treat for any gathering.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready when you finish prepping the mushrooms!
2. Prepare the Mushrooms:
Gently clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems and set them aside, as we will chop them for the filling.
3. Sauté the Filling:
In a skillet over medium heat, add the olive oil. Next, toss in the chopped mushroom stems and minced garlic. Sauté everything for about 3-4 minutes, until the stems soften. Once done, take it off the heat and let it cool for a bit.
4. Mix the Filling:
In a mixing bowl, combine the cooled mushroom mixture with the Boursin cheese, cream cheese, Parmesan cheese, panko breadcrumbs, chopped parsley, salt, and pepper. Mix everything together until well combined and creamy.
5. Stuff the Mushrooms:
Take a spoon and generously fill each mushroom cap with the cheesy mixture. Push down gently to mound it slightly on top; this makes them look extra delicious!
6. Bake:
Arrange the stuffed mushrooms on your prepared baking sheet. Pop them in the preheated oven and bake for about 20 minutes. Keep an eye out until the mushrooms are tender and the tops are a lovely golden color.
7. Garnish and Serve:
Once they’re out of the oven, let them cool for a minute. Sprinkle some extra chopped parsley on top for a nice touch. Serve these warm as a delightful appetizer or party snack.
Enjoy the savory, creamy richness of these Boursin stuffed mushrooms—everyone will love them!
Can I Use Different Types of Cheese in This Recipe?
Absolutely! While Boursin cheese adds a lovely flavor, you can substitute with a similar soft herbed cheese like cream cheese mixed with fresh herbs or even goat cheese for a different twist.
How Do I Store Leftover Stuffed Mushrooms?
Store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Make These Stuffed Mushrooms Ahead of Time?
Yes! You can prepare the filling and stuff the mushrooms a day in advance. Just cover them tightly and refrigerate. When ready to serve, bake as directed, adding an extra minute or two if they go in cold.
What Other Ingredients Can I Add to the Filling?
Get creative! You can add finely chopped spinach, sun-dried tomatoes, or even cooked sausage for added flavor and texture. Just make sure any extras are cooked and cooled before mixing them in.