These easy Boursin Stuffed Mushrooms are the perfect holiday appetizer that you can make in less than 30 minutes! They are also great for potlucks and parties or just as a weekday dinner side any time of year!
Jump to:
Boursin Stuffed Mushrooms Recipe
Mushrooms are definitely having a moment right now and for a good reason -the savory, earthy flavors can't be matched! I love them in my Polish Mushroom Soup and Creamy Mushroom Zucchini Pasta
These Boursin Stuffed Mushrooms is a super easy appetizer recipe that comes together in less than 30 minutes. The cheese has so much flavor that you don't even need to add anything else to it!
They are also the perfect appetizer for the holidays, fancy dinners, a late night movie snack or when you feel like a fancy side dish for any weeknight.
And if you have leftover Boursin cheese, make my Prosciutto Wrapped Asparagus, too!
Ingredient notes
- Baby bella mushrooms: pick bigger or medium sized mushrooms for this recipe.
- Boursin cheese: any flavor. I used the Boursin Garlic & Fine Herbs variety
- Olive oil: use a good quality olive oil for best flavor
- Parmesan cheese: grated fresh from the block is best. Pecorino or asiago will also work
- Panko breadcrumbs: for a crunchy topping
- Fresh thyme: rosemary will also be nice
- Salt and black pepper: to taste
- Avocado oil spray: optional
How to make boursin stuffed mushrooms
- Step 1: Preheat the oven to 410 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Step 2: Use a small paring knife to remove mushroom stems (Image 1).
- Step 3: Brush the mushrooms with a little olive oil and place on the prepared baking sheet cap side down (Image 2).
- Step 4: In a small bowl combine bread crumbs, remaining olive oil, parmesan cheese, thyme and salt and pepper (Images 3 & 4).
- Step 5: Place Boursin cheese in a piping bag or use a ziploc bag and cut the corner to make a small opening. Pipe the cheese into each mushroom cap until you fill all 15 mushrooms (Images 5 & 6).
- Step 6: Top each mushroom with the panko mixture (Image 7). For extra crispiness you can also drizzle or spray the stuffed mushrooms with oil (I used avocado oil spray).
- Step 7: Bake the stuffed mushrooms in the preheated oven for 20 minutes or until the tops are golden brown (Image 8).
- Step 8: Serve hot.
Storage tips
Allow any leftover mushrooms to cool completely at room temperature. Store mushrooms in an airtight container in the refrigerator for 3-4 days.
Reheat in a preheated 350°F oven for 10-15 minutes or until heated through. They’re also tasty cold!
What goes with stuffed mushrooms
These mushrooms go great with so many options! I’ve included a few suggestions here, but I’d love to hear how you enjoy them! Leave a comment letting me know below.
- Salads - I love these mushrooms as a side to Beet & Feta Salad with Walnuts and Spinach Strawberry Salad.
- Roasted veggies - Roasted Green Beans and Carrots, Air Fried Butternut Squash Fries complement the flavor of the mushrooms really well.
- Soup - the earthy flavors of Roasted Pumpkin Cauliflower Soup and Butternut Squash Carrot Soup go really well with the mushrooms.
- Mains - These mushrooms are great with Easy Pork Kabobs and Chicken Kabobs or my Stuffed Chicken Breast. They're also amazing with a simple steak or with salmon.
Recipe tips & tricks
- I like baby portobello mushrooms (also called baby bella) for this recipe but regular white button mushrooms will also work.
- Any flavor of Boursin cheese will be great in this recipe. I like Garlic and Fine Herbs the best.
- Use a piping bag or ziploc freezer bag for the Boursin cheese.
- To make this recipe gluten free, use gluten free panko breadcrumbs.
- You can top the cooked mushrooms with a sprinkle of chopped fresh parsley or chives.
Recipe FAQs
The best way to clean mushrooms is by rubbing them with a dry or slightly damp paper towel.
Don’t wash in water or soak. Also, make sure no condensation is forming in the mushroom storage container.
Yes - store in the fridge until ready to bake.
Recipe
Ingredients
- 12 oz baby bella mushrooms or 15 medium mushrooms
- 5 oz Boursin cheese (or 1 package), any flavor - I used Garlic & Fine Herbs
- 2 tablespoon olive oil divided
- 2 tablespoon parmesan cheese grated
- ⅓ cup panko breadcrumbs
- fresh thyme leaves only from a few sprigs
- salt and pepper to taste
- avovado oil spray optional
Instructions
- Preheat the oven to 410 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Using a small paring knife remove mushroom stems by placing each mushroom on a cutting board upside down and sliding the knife around the stem at a slight angle inward. The stem should pop out easily when you pull.
- Brush the mushrooms with 1 tablespoon olive oil and place on the prepared baking sheet cap side down.
- In a small bowl combine panko breadcrumbs, remaining olive oil, parmesan cheese, thyme leaves and a little salt and pepper.
- Place Boursin cheese in a piping bag or a ziploc bag (I like the freezer kind because they're stronger) and cut the corner to make a small opening.
- Pipe the cheese into each mushroom cap until you fill all 15 mushrooms.
- Top each mushroom with the panko mixture. For extra cripiness you can also spray the stuffed mushrooms with oil (I used avocado oil spray).
- Bake the stuffed mushrooms in the preheated oven for 20 minutes or until the tops are golden brown.
- Serve hot.
Notes
Nutrition
You may also like
Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Devin says
This is a great way to make mushrooms less gross.
Will says
Boomers and cheese! Nice little bits of crunch, too. Thanks!