Boursin Stuffed Mushrooms
Learn how to make the BEST Mushrooms Stuffed with Boursin Cheese! They're super easy and so delicious!
Servings: 40 stuffed mushrooms
Calories: 34kcal
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
Mushrooms - I used about 4 (8 ounce / 227 gram) packs of button mushrooms for this recipe. Medium-sized mushrooms work best, because they shrink down to the perfect one-bite size when cooked.
Cheese - You can replace the Boursin with similar cheese spreads, such as Rondelé or Alouette. Boursin also make a Dairy Free option, which is perfect for vegans!
Filling the Mushrooms - When adding the filling to the caps, do not overfill them. It should be level with the cap. A little filling goes a long way!
Make Ahead - You can prep the mushrooms, make the filling, and stuff the caps a day in advance. Add the panko topping just before baking them so it stays crisp.
More Tips - Check out the info before this recipe card for helpful tips, variations, serving suggestions, and more!
Nutrition
Calories: 34kcal
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