Boursin and Sausage Stuffed Mushrooms
A decadent & addictive appetizer, these cheesy, flavorful Boursin and sausage stuffed mushrooms are always a hit.
One of the most popular recipes on my site is for Boursin stuffed mushrooms and I love making them for parties, smorgasbords, game days, and get-togethers. I’ve wanted to try a version with spicy Italian sausage for a while now, so I finally made this easy Boursin and sausage stuffed mushrooms recipe, and I’m happy I did! These panko-topped cheesy stuffed mushrooms were rich, decadent, and delicious–but dangerous because we couldn’t stop eating them!
Boursin and Sausage Stuffed Mushrooms
Ingredients:
- 1 tbsp butter
- 1/4 lb spicy Italian sausage
- 1 lb button or cremini mushrooms
- 2 tbsp yellow onion, finely minced
- Leaves from 1 small sprig of thyme, chopped
- 1 clove of garlic, minced
- Freshly cracked black pepper, to taste
- 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
- 3 tbsp mozzarella cheese, finely shredded
- 5 tbsp cup plain panko crumbs
- 2 tbsp fresh parmesan, finely grated
- 1 tbsp fresh parsley, finely chopped
- 1-2 tbsp olive oil
How to Make Boursin and Sausage Stuffed Mushrooms
Preheat the oven to 350 degrees.
Prepare the filling by removing the stems from the mushroom caps, and setting the caps aside until needed. Finely mince the mushroom stems.
Heat the butter in a small skillet over medium heat. Add the sausage, minced mushroom stems, onion, and thyme to the skillet and cook, stirring often while breaking up sausage into small crumbles, for 5-7 minutes, or until golden brown and slightly caramelized. Add minced garlic and cook, stirring constantly, for 1 minute. Season with freshly cracked black pepper, to taste. Set aside to cool.
Make the panko mixture by combining the panko crumbs, parmesan cheese, and parsley in a small bowl; mix well.
Finish the filling by mixing the Boursin cheese with the mozzarella and cooled sausage/onion/mushroom mixture. Add 1 tablespoon of the panko mixture and mix until evenly combined.
Prepare the mushroom caps by drizzling them with the olive oil until evenly coated. Stuff the mushroom caps evenly with the Boursin mixture.
Finish the mushrooms by dipping the cheesy tip of the mushroom in the remaining panko mixture then place on a small baking sheet.
Bake the mushrooms for 20 minutes in the oven, or until the mushrooms are tender and the cheese is gooey. Enjoy! Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch them carefully so they don’t burn!
Equipment
Ingredients
- 1 tbsp butter
- ¼ lb spicy Italian sausage
- 1 lb button or cremini mushrooms
- 2 tbsp yellow onion finely minced
- Leaves from 1 small sprig of thyme chopped
- 1 clove of garlic minced
- Freshly cracked black pepper to taste
- 1 5.2 oz package of garlic and herb Boursin cheese, softened to room temperature
- 3 tbsp mozzarella cheese finely shredded
- 5 tbsp cup plain panko crumbs
- 2 tbsp fresh parmesan finely grated
- 1 tbsp fresh parsley finely chopped
- 1-2 tbsp olive oil
Instructions
- Preheat the oven to 350 degrees.
- Prepare the filling by removing the stems from the mushroom caps, and setting the caps aside until needed. Finely mince the mushroom stems.
- Heat the butter in a small skillet over medium heat. Add the sausage, minced mushroom stems, onion, and thyme to the skillet and cook, stirring often while breaking up sausage into small crumbles, for 5-7 minutes, or until golden brown and slightly caramelized. Add minced garlic and cook, stirring constantly, for 1 minute. Season with freshly cracked black pepper, to taste. Set aside to cool.
- Make the panko mixture by combining the panko crumbs, parmesan cheese, and parsley in a small bowl; mix well.
- Finish the filling by mixing the Boursin cheese with the mozzarella and cooled sausage/onion/mushroom mixture. Add 1 tablespoon of the panko mixture and mix until evenly combined.
- Prepare the mushroom caps by drizzling them with the olive oil until evenly coated. Stuff the mushroom caps evenly with the Boursin mixture.
- Finish the mushrooms by dipping the cheesy tip of the mushroom in the remaining panko mixture then place on a small baking sheet.
- Bake the mushrooms for 20 minutes in the oven, or until the mushrooms are tender and the cheese is gooey. Enjoy! Side Note: If you want a more golden panko topping, place them under the broiler for a minute or two after they have baked, but watch them carefully so they don’t burn!
They look mouthwatering!