Looking for an easy party appetizer? Then you have to try these delicious Boursin Stuffed Mushrooms! This bite-sized snack is easy to prepare, and the rich, creamy flavor is impossible to resist. Perfect for any party!
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Ginnie's Take
When it comes to parties, I'm all about the appetizers. Unlike a full blown meal, appetizers are typically easy to make, and of course, they're fun to eat, too. If you're a mushroom fan, you have to try these delicious Boursin Stuffed Mushrooms! This tasty app has the perfect combo of flavors and textures: flavorful, creamy Boursin cheese, tender mushrooms, and crispy bread crumb topping. I especially love serving these bite-sized treat during the holidays, but they're great for parties anytime of year!
Why You'll Love This Recipe
- Mouthwatering Flavor - If you're a fan of Boursin (and who isn't?), you're sure to love these yummy treats! Their combination of rich, savory, creamy, and crispy tastes and textures makes them a total crowd pleaser.
- Easy Recipe - This recipe is super simple to make, and it uses minimal ingredients. You can even make them in advance. Great for low-key entertaining!
- Perfect Bite-Sized Appetizer - You know how some fingers foods are messy to eat? Not these petite mushrooms, which are the ideal one-bite size. They're truly perfect for any party!
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Ingredients
This recipe uses simple, easy to find ingredients! Here's what you'll need:
- Mushrooms - You'll use standard button mushrooms for this recipe. I used white mushrooms, but brown ones would work great, too. As the mushrooms cook, they shrink up to the perfect one-bite size, which makes them easy to eat.
- Boursin - Creamy Boursin cheese, which is a type of garlic and herb cheese spread, is the key ingredient here. And because it has such a vibrant taste, so you don't need many other ingredients!
- Shallots - You'll sauté a shallot, along with the mushroom stems, to add an extra savory flavor to the filling.
- Panko - The mushroom caps are topped with crispy panko bread crumbs. They add a wonderful crunchy texture to the appetizer.
- Chives - You'll sprinkle the finished mushrooms with fresh chives before serving. They add a tasty flavor, as well as a nice pop of color to the otherwise brown appetizer.
- Butter + Olive Oil - The shallots and mushroom stems are cooked in unsalted butter, and the mushrooms are brushed with extra virgin olive before baking.
This recipe is naturally vegetarian and nut free. With a few simple tweaks, you can make it vegan and gluten free, as well. Check out the Variations section for tips!
You'll Also Need
Grab a sharp knife to prep the ingredients, a couple small bowls (for mixing the Boursin filling and for making the panko topping), and a small frying pan to sauté the shallots and mushroom stems. You'll also need a pastry brush to brush the caps with olive oil, as well as a baking sheet (or two, depending on their size) to bake them. I recommend lining your baking sheet with parchment paper or nonstick foil to minimize cleanup.
How to Make Mushrooms Stuffed with Boursin Cheese
These yummy mushroom bites couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep mushrooms. Start by removing the stems from the mushrooms (save them for later). Then brush the caps all over with olive oil and sprinkle lightly with salt. Tip: When you press gently on the stems, they should easily pop out. If not, use a paring knife to carefully remove them.
- Cook mushrooms. Bake the mushroom caps, cut side down, just until they're tender and lightly browned.
- Sauté shallots and mushroom stems. While the mushroom caps are baking, chop the stems, then sauté them with the shallots in butter until browned. Tip: Using the mushroom stems is a great way to cut down on food waste!
- Combine Boursin and shallots. Stir the shallot mixture into the Boursin until well mixed.
- Make bread crumb topping. In a small bowl, mix the panko with some olive oil. Tip: Adding the olive oil helps the bread crumbs crisp up and brown.
- Fill mushrooms. Add a little bit of the cheese filling to each mushroom. Tip: The filling should be level with the cap. It will pouf up a bit as it cooks.
- Top with bread crumbs. Carefully sprinkle the panko over the cheese filling.
- Bake. Cook the mushrooms until they're hot, and the bread crumb topping is lightly browned. Sprinkle with thinly sliced chives before serving.
So simple, right? And now it's time to enjoy your Boursin Stuffed Mushrooms! Be prepared to watch this easy appetizer disappear fast!
Variations
This yummy mushroom appetizer is simple to customize! Here are a few ideas to try:
- Boursin - I used Boursin's standard "garlic & fine herbs" flavor, but it comes in other varieties which you can also use.
- Boursin Alternative - You can use any other type of garlic and herb cheese spread, such as Rondelé or Alouette. Want to make your own filling from scratch? Make my Cream Cheese Dip, but leave out the sour cream and add some garlic.
- Extra Simple - Skip the shallot and mushroom stem step, and simply fill the caps with the purchased cheese spread. Don't skip the panko topping!
- Herbs - If you have fresh herbs you need to use, mince them, then stir into the cheese mixture before filling the mushrooms.
- Garlic - For extra garlic flavor, add a clove (or two) to the shallot mixture after it's browned. Then continue cooking for another 30 seconds or so (stirring constantly).
- Mix-Ins - Swap out the shallots for sautéed spinach, olives, marinated artichokes, or sundried tomatoes.
- Cheese - For an extra cheesy bite, stir a couple tablespoons of grated parmesan into the panko topping.
- Vegan + Dairy Free -This recipe is surprisingly easy to vegan-ify (is that a word, ha ha?). Simply swap out the cheese for Dairy Free Boursin or a similar option, such as Treeline Garlic and Herb Spread. You'll also want to use plant based butter (or olive oil) to sauté the shallots and mushroom stems.
- Gluten Free - Use gluten free panko for the topping, and of course, read all other labels carefully if you have an allergy.
Serving Suggestions
Serve these Stuffed Mushrooms with Boursin Cheese with a few other appetizers, and you have a party! They'd go great with homemade crostini (try my Blue Cheese Crostini or Avocado Toast Crostini), the tastiest Sour Cream Dip or maybe this decadent Olive Oil Bread Dip, these delish Mini Cheese Tarts, and this amazing Spicy Honey Halloumi.
Make Ahead
To save time before a party, prep the mushrooms, make the filling, and stuff the mushrooms a day in advance. Cover and refrigerate them, then add the panko topping just before popping them in the oven.
Storage
This appetizer tastes best when eaten shortly after it's made, however you can store leftovers in an airtight container in your refrigerator for three to four days. I'd recommend reheating them in your oven so the topping can re-crisp.
Related Recipes
If you loved this recipe, make my Mushrooms Stuffed with Stuffing next. They have the best holiday flavor! You'll enjoy these other delicious appetizers, too:
- If you're craving cheese, these Bite-Sized Cheese Truffles are the perfect option. They're basically mini cheese balls!
- This Brie and Fig Jam Crostini is the perfect combination of sweet and savory flavors.
- Love a retro treat? Then you have to try these yummy Vegan Pigs in a Blanket!
- These Dates Stuffed with Blue Cheese take minutes to make and they're so tasty.
- Need a show stopping holiday app? This Pull Apart Christmas Tree with Puffed Pastry is surprisingly easy to make and so incredibly cute!
- These flavorful Fried Halloumi Sticks are truly impossible to resist, especially when paired with marinara for dipping!
Boursin Stuffed Mushrooms
Ingredients
- 40 medium button mushrooms (see note)
- 3 tablespoon extra virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 small shallot, diced (about ¼ cup)
- 1 (5.3 ounce / 150 gram) package Boursin Garlic & Fine Herbs Cheese (or other flavor)
- ½ cup panko bread crumbs
- 1 tablespoon thinly sliced fresh chives
- kosher salt
- pepper
Equipment
- Parchment Paper (or Nonstick Foil)
Instructions
Prep Mushroom Caps:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper (or nonstick foil).
- Clean mushrooms and blot dry. Gently press on stems to remove, then set aside the stems for later.
- Brush mushroom caps with 1 tablespoon olive oil, then place gill-side down on baking sheet. Bake for 15 minutes or until tender.
- When mushrooms are done baking, flip caps over (so they're gill-side up), then season lightly with salt and pepper.
Make Filling:
- Meanwhile, trim ends from mushroom stems, then roughly chop.
- Heat butter over medium heat in a small frying pan. When hot, add diced shallot and mushroom stems. Season with salt and pepper, then cook until browned (stirring frequently).
- In a small bowl, stir together Boursin cheese and shallot-mushroom mixture.
- In a separate bowl, mix remaining 2 tablespoons olive oil and panko bread crumbs. Season lightly with salt and pepper.
Stuff + Bake Mushroom:
- Divide filling evenly between mushrooms caps. Then sprinkle with panko topping.
- Bake mushrooms until they're hot and bread crumbs are lightly browned (10 to 15 minutes).
- Sprinkle mushrooms with sliced chives and serve. Enjoy!
Notes
Nutrition
