Boursin, Bacon, and Spinach Stuffed Mushrooms

This recipe for mushrooms stuffed with Boursin cheese, bacon, and spinach is simple to make, tastes decadent & delicious, and is always a crowd-pleaser. 

My family loves my Boursin-stuffed mushrooms, so I knew they would like these Boursin, bacon, and spinach stuffed mushrooms. They have a creamy, flavorful filling of Boursin cheese, salty bacon, tender, sautéed spinach, topped with cheesy panko crumbs for the perfect crunch!  These cheesy, bacon, and spinach stuffed mushrooms were a big hit and paired nicely with flank steak with balsamic tomatoes, creamy mashed potatoes, and roasted green beans.

Boursin, Bacon, and Spinach Stuffed Mushrooms

Ingredients:

• 2-3 slices of bacon, to taste
• 1 lb small and firm cremini or button mushrooms
• 1 tbsp butter
• ½ large shallot, minced
• 1 cup baby spinach, finely chopped
• 1 clove of garlic, minced
•  Sea salt and freshly cracked black pepper, to taste
• 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
• ¼ cup panko crumbs
• 2 tbsp fresh Parmesan, finely grated
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp olive oil

How to Make Boursin, Bacon, and Spinach Stuffed Mushrooms:

Preheat the oven to 350 degrees. Coat a small rimmed baking sheet with olive oil cooking spray.

Cook the bacon in a large skillet over medium heat until browned & crispy, about 5-6 minutes. Place on a paper towel to drain. Chop into small bits.

Prepare the filling by removing the stems from the mushroom caps, and set the caps aside until needed. Mince the mushroom stems.

Cook the minced stems, aromatics, and spinach by heating the butter in a small skillet over medium heat. Add the minced mushrooms and shallot to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized.

Add the minced spinach and garlic and cook, stirring constantly, for 30 seconds. Remove from the heat. Season with freshly cracked black pepper to taste. Set aside to cool.

Prepare the panko mixture by combining panko crumbs, Parmesan cheese, and parsley in a small bowl and mixing well.

Finish the filling by mixing the Boursin cheese with the cooled onion/mushroom mixture.

Add the bacon bits and mix well.

Add half of the panko mixture to the Boursin cheese mixture and mix until evenly combined.

Prepare the mushroom caps by drizzling them with olive oil until evenly coated. Stuff the mushroom caps evenly with the Boursin mixture.

Finish the mushrooms by dipping the cheesy tops in the remaining panko mixture, then place them on a small baking sheet.

Bake the mushrooms for 20-25 minutes, or until tender and the cheese is gooey. 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!

Serve and enjoy.