Your guests are going to go nuts over these Boursin stuffed mushrooms! Creamy herb and garlic cheese is mixed with sautéed shallots and stuffed inside button mushroom caps. After a quick bake, you won't be able to resist these easy savory and cheesy stuffed mushrooms!
Boursin Stuffed Mushrooms
If you have ever had Boursin cheese, then you know how absolutely delicious it is! Boursin is a creamy French cheese that is seasoned with herbs and garlic. There is a lot of flavor and when stuffed inside mushroom caps, makes for a fantastic and easy mushroom appetizer. For a great appetizer that is going to impress your guests, try my Steak crostini.
The entire recipe takes under 20 minutes from start to finish and makes for a truly impressive and delicious bite. You can also make some stuff mushrooms with sausage, which would be delicious! My tip, make an extra batch because you won't be able to stop at just 1! For another quick impressive appetizer try my Pan Con Tomate with Jamón.
For more great finger food to start out a great meal, try my Goat cheese stuffed phyllo cups it's simple and impressive and for a meat stuffed mushroom, try these sausage stuffed mushrooms!
Why You’ll Love This Recipe
- Minimal ingredients and big on flavor!
- These stuffed mushrooms make a perfect holiday appetizer that everyone will love!
- Entire recipe takes under 20 minutes to make!
- You and your guests will devour these easy boursin mushroom bites!
Ingredients
Button Mushrooms: Button mushrooms and cremini mushrooms are both small mushrooms that are perfect for a stuffed mushroom appetizer. Remove the stems and chop those up to mix with the other flavorings.
Boursin Cheese: Boursin is a French cheese that is incredibly creamy and savory. You can often find it in the cheese section of grocery stores as it's become more widely available. There are a few flavors of boursin cheese, but the more popular one and the one used in this recipe, is flavored with garlic and herbs.
Olive Oil: A good drizzle of olive oil is used to saute the shallots and chopped mushrooms.
Shallot: I love the flavor of shallot as it's a bit sweeter and works so well with the boursin cheese and mushrooms. If shallot isn't available, finely chop ¼ cup worth of red onion.
Thyme: Fresh thyme offers an earthy layer of flavor to the cheese stuffing. Remove the leaves from the stem and give it a rough chop before adding it to the sautéed shallots.
Panko Breadcrumbs: Panko is a Japanese style of breadcrumb that has a really nice crunch. A small amount is added to the mixture to help bind the ingredients together and offer a bit more texture.
How to Make the Stuffed Mushrooms
Prep the Mushrooms
- Remove the mushroom stems from the button mushrooms and chop the stems into fine pieces.
Make the Filling
- Drizzle a wide skillet with olive oil and place over medium heat.
- Add the chopped mushroom stems and saute for 1 minute to soften.
- Add the chopped shallots and thyme and saute until shallots soften and become fragrant, about 2 minutes.
- Add the panko breadcrumbs and continue sautéing for another 2-3 minutes to lightly toast the panko.
Stuff the Mushrooms and Bake
- Add the mushroom mixture to a bowl and add the boursin cheese.
- Mix everything very well and stuff each mushroom cap with the cheese filling.
- Place the stuffed mushrooms on a baking sheet and drizzle the tops with olive oil and bake at 400 degrees Fahrenheit for 12-13 minutes.
- Once done, remove the mushrooms from the oven and garnish with chopped parsley and serve.
Yes, make the stuffing and stuff the mushrooms ahead of time, but don't bake until you are ready to serve. Uncooked mushrooms can be made up to 2 days in advance.
Stuffed mushrooms go well with a variety of main dishes, such as individual beef wellington, pan seared pork chops or salmon wellington.
When buying mushrooms, they may come with dirt on them. To clean mushrooms, use a damp cloth and wipe any dirt away. Do not submerge mushrooms under water, as they can soak up too much moisture and not cook down as easily.
More Appetizer Recipes to Try
Boursin Stuffed Mushrooms
LittleFerraroKitchen.com
Ingredients
- 1 pound button mushrooms
- 2 tablespoons olive oil + more for drizzling onto mushrooms
- 1 small shallot finely chopped
- 3-4 sprigs fresh thyme leaves removed and roughly chopped
- ¼ cup panko breadcrumbs
- 5.2 ounces Boursin cheese equals to 1 container
- Parsley finely chopped for garnish
Instructions
Prep the Mushrooms
- Pre-heat the oven to 400 degrees Fahrenheit.
- Remove the mushroom stems from the button mushrooms and chop the stems into fine pieces.
Make the Filling
- Drizzle a wide skillet with olive oil and place over medium heat.
- Add the chopped mushroom stems and saute for 1 minute to soften.
- Add the chopped shallots and thyme and saute until shallots soften and become fragrant, about 2 minutes.
- Add the panko breadcrumbs and continue sautéing for another 2-3 minutes to lightly toast the panko.
Stuff the Mushrooms and Bake
- Add the mushroom mixture to a bowl and add the boursin cheese and mix everything very well.
- Stuff each mushroom cap with the cheese filling and place the stuffed mushrooms on a baking sheet and drizzle the tops with olive oil.
- Bake the mushrooms at 400 degrees Fahrenheit for 12-13 minutes and once done, remove from the oven and garnish with chopped parsley and serve.
Rebecca Franklin says
made these for easter - were a complete hit!! i doubled the recipe and i wish i had tripled it!!
Samantha Ferraro says
Wonderful Rebecca, Happy holidays. Samantha.
Linda says
Delicious! loved that they could be prepared in advance.
Samantha Ferraro says
Linda, Thank you for the great feedback. Preparing ahead and simple may be our 2025 motto. Happy Holidays, Samantha.
Paulette says
Easy to make and absolutely the best I have made and tasted. All the guests loved them.
Samantha Ferraro says
Hi Paulette, That is GREAT to Hear. It was also a hit at our Friendsgiving event, Thank you so Much for Following my recipes. Have a Wonderful New Year, Samantha.
Tracy R. says
These are sooooo good! I ate at least 5 before I even got to the block party! 🙂
Somehow I forgot to cut up the stems to include in the veggie/cheese mixture and had already put them in the food waste by the time I remembered. Didn't seem to matter and they turned out fantastic anyway!
Samantha Ferraro says
Fantastic Tracy, And pretty easy to make for a quick yummy appetizer. Thanks for the feedback. Samantha.
Luv2cook says
This was the hit of the party and the easiest appetizer I have ever done. This Stuffed Mushroom is going on our Holiday Table.
Mike says
This may be the easiest appetizer ever, the Boursin cheese is wonderful by itself, now combine it with a perfectly cooked mushroom and BOOM. Our guests think we spent hours making it.