Boursin Cheese Stuffed Mushrooms

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

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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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Snack

Cuisine: American

Servings:

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