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    Home » Appetizer Recipes » Boursin Cheese Stuffed Mushrooms

    Published: Sep 6, 2025 Modified: Sep 6, 2025 by Catherine Arena Leave a Comment

    Boursin Cheese Stuffed Mushrooms

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    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!

    Boursin stuffed mushrooms served on black slate with a glass of red wine beside it.

    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).

    Jump to:
    • What is Boursin Cheese
    • Ingredients
    • Instructions
    • Cathy’s Expert Tips
    • Recipe FAQ’s
    • Other Appetizers You Will Love
    • 📖 Recipe

    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

    Ingredients needed to make Boursin mushrooms.

    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

    Cleaned mushrooms on a wooden cutting board.

    Step 1: Preheat your oven to 400°F.

    Clean the mushrooms with a mushroom brush or damp paper towel to remove any dirt.

    Finely chopped baby bella stems on a wooden cutting board.

    Step 2: Gently pop off the stems and chop them finely, set them aside.

    Dice the onion.

    The chopped mushroom stems and onions added to a cast iron skillet.

    Step 3: Add the olive oil to a skillet over medium high heat and saute the mushrooms and onions.

    Sauteing the mushroom and onions in a cast iron skillet.

    Step 4: When the onions are soft and translucent, turn off the stove and remove from the heat.

    Preparing the boursin cheese mixture to make the boursin stuffed mushrooms.

    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.

    Mushrooms stuffed with the boursin cheese mixture.

    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.

    Boursin stuffed mushrooms served on black slate with a glass of red wine beside it.

    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

    Can I make stuffed mushrooms ahead of time?

    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.

    Can I freeze stuffed mushrooms?

    I do not recommended freezing them, since mushrooms release a lot of water when thawed. These are best enjoyed fresh.

    How do I store leftovers?

    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.

    How do I reheat?

    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

    • Skillet Stuffed Mushrooms (Hongos Rellenos) cooked in a cast iron skillet, topped with parsley sprigs.
      Skillet Stuffed Mushrooms (Hongos Rellenos)
    • Quesadillas Rellenas (Stuffed Quesadillas) served with a side of guacamole on a white plate.
      Quesadillas Rellenas
    • Ceviche de Pescado (fish ceviche) served in a white platter with a fresh bunch of cilantro on the side.
      Ceviche de Pescado
    • Tortitas de Atun on a white platter served with lime wedges and lemon aioli dipping sauce.
      Tortitas de Atún (Tuna Cakes)

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Boursin stuffed mushrooms served on black slate with a glass of red wine beside it.

    Boursin Cheese Stuffed Mushrooms

    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!
    No ratings yet
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 123kcal
    Author: Catherine Arena

    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.

    Notes

    Recipe Notes:
    Cleaning 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.

    Nutrition

    Serving: 4 | Calories: 123kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.3mg | Sodium: 64mg | Potassium: 543mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

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