These Boursin Cheese Stuffed Mushrooms are the perfect bite-sized appetizer. They’re savory, creamy, garlicky, and irresistibly delicious! Incredibly easy to prepare and ready in under 40 minutes! They'll be the star of any gathering!
If you're looking for a crowd-pleasing appetizer that's easy to make and absolutely delicious, these Boursin Cheese Stuffed Mushrooms are a must-try! Each bite is filled with creamy, garlicky cheese, that melts perfectly with these juicy mushrooms. Whether you’re hosting a holiday or dinner party or just craving a savory snack, these stuffed mushrooms will disappear fast!
For other easy and delicious appetizers, you will definitely want to try our bolitas de queso (cheese balls), dip de pollo (canned chicken dip), and our camarones a la cucaracha (spicy shrimp).
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What is Boursin Cheese
Boursin cheese is a soft, creamy French cheese that's flavored with garlic and herbs, and it's honestly a game-changer in the kitchen. It’s amazing on crackers, bread, pasta, creamy sauces or as a stuffing like we’re doing here with these Boursin mushrooms. It’s not hard to find, you’ll usually find it in the specialty cheese section in your grocery store.
Ingredients
One of the best things about this recipe is how simple it is, you only need a handful of ingredients to make these but, I promise, the flavor is anything but basic.
- Mushrooms – I use baby bella mushrooms but white mushrooms work just fine too.
- Onions – Regular chopped white onions, shallots, chives or scallions work here.
- Panko crumbs – I like to use panko crumbs because of the crush they add to the filling and topping but homemade breadcrumbs work well too.
- Oil – I like to use a little olive oil to saute the mushrooms and onions but vegetable oil works too.
- Salt and Pepper to taste
*See my recipe card below for a complete list of the ingredients with measurements and instructions.*
Instructions
Step 1: Preheat your oven to 400°F.
Clean the mushrooms with a mushroom brush or damp paper towel to remove any dirt.
Step 2: Gently pop off the stems and chop them finely, set them aside.
Dice the onion.
Step 3: Add the olive oil to a skillet over medium high heat and saute the mushrooms and onions.
Step 4: When the onions are soft and translucent, turn off the stove and remove from the heat.
Step 5: In a bowl, mash the Boursin with a fork, then mix in the mushroom-onion mixture, half the panko, and a little salt and pepper to taste.
Step 6: Spoon the filling into the mushroom caps.
Toss the rest of the panko with a drizzle of olive oil and and stir with a fork to coat. Top each of the mushrooms with the panko crumbs for a crispy finish. Bake for 15-20 minutes until the mushrooms are tender and the crumbs are golden brown.
Cathy’s Expert Tips
- Don't soak the mushrooms: Mushrooms absorb water quickly, so if your mushrooms are overly dirty, give them a quick rinse under cool water and pat dry. Otherwise, use a mushroom brush or a damp paper towel to clean.
- Mushrooms: Use white button or cremini mushrooms since they're sturdy and just the right size for stuffing.
- Extra crispy topping: For a crunchier finish, broil the mushrooms for 1-2 minutes after baking.
Recipe FAQ’s
Yes! You can prep and stuff the mushrooms up to 24 hours in advance. Store them covered in the fridge, then bake just before serving.
I do not recommended freezing them, since mushrooms release a lot of water when thawed. These are best enjoyed fresh.
If you are lucky enough to have any leftovers, simply add them to a plastic container or a plate covered with plastic wrap and refrigerate for up to 4 days.
Reheat in a preheated 350° oven for 7-10 minutes or until heated through. You could also reheat in the microwave or toaster oven until heated through.
Other Appetizers You Will Love
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📖 Recipe
Boursin Cheese Stuffed Mushrooms
Ingredients
- 1 pound baby bella (cremini) mushrooms could also use white button mushrooms
- 1 box Boursin cheese
- ½ onion finely chopped
- ½ cup panko crumbs
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F.
- Clean the mushrooms with a mushroom brush or damp paper towel to remove any dirt.
- Gently pop off the stems and chop them finely, set them aside.Dice the onion.
- Add the olive oil to a skillet over medium high heat and saute the mushrooms and onions.
- When the onions are soft and translucent, turn off the stove and remove from the heat.
- In a bowl, mash the Boursin with a fork, then mix in the mushroom-onion mixture, half the panko, and a little salt and pepper to taste.
- Spoon the filling into the mushroom caps.
- Toss the rest of the panko with a drizzle of olive oil and and stir with a fork to coat. Top each of the mushrooms with the panko crumbs for a crispy finish. Bake for 15-20 minutes until the mushrooms are tender and the crumbs are golden brown.
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