Boursin-Stuffed Mushrooms

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Enjoy the creamy delicacy that is Boursin cheese amid tender mushrooms with this recipe for Boursin-Stuffed Mushrooms.

Boursin Stuffed Mushrooms featured image below

You know how they say, “You don’t get a second chance at a first impression”? Well, it’s the same thing with a meal. If you were entertaining a crowd one Saturday evening, the make-or-break moment is that first round of appetizers. If it’s a success, you’re in good stead for the rest of the night. If they disappoint, it’s an uphill battle to win your guests back.

That’s why I always start my meals with these Boursin-Stuffed Mushrooms. They’re fancy (i.e., they are not fried nor do they come in a box found in the Frozen Foods section of the grocery store), fresh, fast, and French (well, the cheese is). Those are a lot of F words, and they are all good! (I was also going to include “fungi” but couldn’t really work it in naturally.)

I got addicted to Boursin cheese with this Cacio e Pepe Pasta Twist dish that has Boursin worked into it. It has also appeared in my Mashed Potatoes recipe, lending it a considerable degree of creaminess that, ironically, you don’t get with cream alone. Try out these mushrooms and start your dinners off right!

Which Mushrooms Should I Use?

You’re going to want to use mushrooms that have the shape, size, and taste to work well with the Boursin. We’ve recommended button mushrooms because they’re small but still can hold a decent amount of Boursin. Because of their size, they make ideal appetizers you can pop in your mouth. But they’re not all there is available. You can also use cremini, Portobello, shiitake, and oyster mushrooms. Creminis are larger and firmer than buttons, with a more robust flavor. Oysters are delicate and sweet; they also look cool, so for presentation’s sake, you can opt for these. Shiitakes have an umami flavor, while Portobellos, because of their larger size, are better chopped up into pieces when used as an appetizer.

Ingredients

  • 24 button mushrooms
  • 1 wheel Boursin cream cheese
  • ½ cup Parmesan, finely shredded
  • 2 cloves garlic, crushed
  • 1 small onion, finely diced
  • ½ cup bread crumbs
  • 1 small bunch of parsley
  • 1 tbsp lemon zest
  • 1 tbsp olive oil
  • salt and pepper
Boursin Stuffed Mushrooms ingredients

How to Make Boursin-Stuffed Mushrooms

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Remove the mushrooms’ stalks and chop them up.

Boursin Stuffed Mushrooms step 1

Step 2: Heat the olive oil in a skillet over medium heat. Add the onions, garlic, mushroom stalks, and parsley. Sauté for 5–8 minutes.

Boursin Stuffed Mushrooms step 2

Step 3: In a bowl mix the Boursin, sauteed mushroom mix, half the Parmesan, and half the bread crumbs with the lemon zest, salt, and pepper.

Boursin Stuffed Mushrooms step 3

Step 4: Use a spoon to stuff the mushrooms with the cheesy mix and arrange them on the lined baking sheet. Sprinkle the rest of the bread crumbs and Parmesan over the mushrooms. Gently slide the tray into the oven to bake for 15 minutes.

Boursin Stuffed Mushrooms step 4

Top Tips For Perfect Boursin-Stuffed Mushrooms

  • Clean your mushrooms gently with a damp cloth or brush. Don’t immerse them in water lest they get soggy.
  • Remove the stems with a sharp knife or by twisting them gently. Be careful not to break the caps.
  • To prevent the mushrooms from rolling around on the baking sheet, trim them slightly to form a solid base.
  • There is a variety of Boursin flavors out there; experiment and see which is your favorite.
  • Use a piping bag to inject the Boursin mix if you feel your shaky hand is resulting in messy mushrooms.
Boursin Stuffed Mushrooms featured image below

FAQs

Do I need to pre-cook the mushrooms?

If your mushrooms are particularly large, then yes. This way, you know they’ll be completely cooked through.

What can I garnish the mushrooms with?

Besides the Parmesan and bread crumbs I mention in the recipe, you can also use chives and thyme, crushed nuts and/or balsamic glaze.

Any variations you recommend?

For a crunchy change, you can add cooked bits of bacon. For a bit of green, some sautéed spinach will work; just be sure to chop it up nice and small so that the mushrooms can accommodate it.

How do I make the cheese ‘crusty’?

To achieve a golden top to the cheese, turn up the temperature. You can also broil them for the last few minutes but keep a close eye on them and take them out before they burn.

Other Appetizers To Try

Seeing as how you’re probably serving these Boursin-Stuffed Mushrooms as an appetizer, I figured I would list a few others you can serve alongside them. First, because everyone loves spinach and artichoke, how about Three Spinach and Artichoke–inspired Appetizers? Because they can be easily picked up (an important factor when planning appetizers!), these Crispy Fried Green Tomatoes should be included on your menu (and their connection to a certain Hollywood film makes a great conversation starter). Last, I’ve gone for another Boursin-blessed amuse-bouche: Boursin-Stuffed Peppers. Because you can never have too much of a good thing (or so I’ve heard).

Boursin Stuffed Mushrooms featured image above

How to Store Boursin-Stuffed Mushrooms

Assuming you’re making these for a party, assemble them within 24 hours of showtime then keep them in the fridge in an airtight container. Bake them in the oven closer to your guests’ arrival. Any left-over, uncooked mushrooms can either be stored back in the fridge for up to 3 days or in the freezer for up to 3 months. If they’re going in the freezer, put them on the baking sheet and freeze them first. Then put them in a resealable bag or container. To reheat, you can broil them for a few minutes or the oven for longer.

Boursin Stuffed Mushrooms

Enjoy the creamy delicacy that is Boursin cheese amid tender mushrooms with this recipe for Boursin-Stuffed Mushrooms.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24

Ingredients
  

  • 24 button mushrooms
  • 1 wheel Boursin cream cheese
  • ½ cup Parmesan finely shredded
  • 2 cloves garlic crushed
  • 1 small onion finely diced
  • ½ cup bread crumbs
  • 1 small bunch parsley
  • 1 tbsp lemon zest
  • 1 tbsp olive oil
  • salt and pepper

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Remove the mushrooms' stalks and chop them up.
  • Heat the olive oil in a skillet over medium heat. Add the onions, garlic, mushroom stalks, and parsley. Sauté for 5–8 minutes.
  • In a bowl mix the Boursin, sauteed mushroom mix, half the parmesan, and half the bread crumbs with the lemon zest, salt, and pepper.
  • Use a spoon to stuff the mushrooms with the cheesy mix and arrange them on the lined baking sheet. Sprinkle the rest of the bread crumbs and Parmesan over the mushrooms. Gently slide the tray into the oven to bake for 15 minutes.

Notes

  • Clean your mushrooms gently with a damp cloth or brush. Don’t immerse them in water lest they get soggy.
  • Remove the stems with a sharp knife or by twisting them gently. Be careful not to break the caps.
  • To prevent the mushrooms from rolling around on the baking sheet, trim them slightly to form a solid base.
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