Boursin Stuffed Mushrooms
These Boursin stuffed mushrooms are creamy garlic and herb cheese-filled roasted mushrooms topped with crispy parmesan panko.
This easy stuffed mushrooms recipe is super easy to make, tastes deliciously rich & decadent, and they are always crowd pleasers! These boursin stuffed mushrooms are the perfect appetizer to serve for guests at your Thanksgiving dinner and/or Christmas feast, but they are also a tasty side dish for steak, roast beef, or prime rib.
Boursin Stuffed Mushrooms:
Ingredients:
- 1 lb small and firm cremini or button mushrooms (the cheese filling is rich, so smaller mushrooms are better)
- 1 tbsp butter
- 1/2 small yellow onion, minced
- Leaves from 1 small sprig of thyme, chopped
- Freshly cracked black pepper, to taste
- 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
- 1/4 cup panko crumbs
- 2 tbsp fresh parmesan, finely grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
How to Make Boursin Stuffed Mushrooms
Preheat the oven to 350 degrees.
Prepare the filling by removing the stems from the mushroom caps, and set the caps aside until needed. Mince the mushroom stems.
Heat the butter in a small skillet over medium heat. Add the minced mushrooms, onion, and thyme to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized. 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 cooled onion/mushroom mixture.
Add half of the panko mixture to the Bourisin 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 mushrooms 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. 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 carefully so they don’t burn!
Equipment
Ingredients
- 1 lb small and firm cremini or button mushrooms the cheese filling is rich, so smaller mushrooms are better
- 1 tbsp butter
- ½ small yellow onion minced
- Leaves from 1 small sprig of thyme, chopped
- 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
Instructions
- Preheat the oven to 350 degrees.
- Prepare the filling by removing the stems from the mushroom caps, and set the caps aside until needed. Mince the mushroom stems.
- Heat the butter in a small skillet over medium heat. Add the minced mushrooms, onion, and thyme to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized. 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 cooled onion/mushroom mixture.
- Add half of the panko mixture to the Bourisin 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 mushrooms 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. 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 carefully so they don't burn!
They look fingerlickingly delicious! They are a favourite of mine.
These are absolutely delicious! Everyone loved them at the brunch I made them for. Thank you.
M G,
I’m so glad you all enjoyed them! Thanks for taking the time to let me know.
-Pam
Is there any part of this recipe that can be made in advance?
Thank you
Shelly
Shelly,
You can prep everything ahead of time and then put them together and bake right before serving.
-Pam
Is there thyme on the mushrooms after they’re cooked. Looks like it in the pics but no mention in the recipe. I want to make these. Thanks
Sara,
Yes! The leaves of 1 small sprig of thyme cooked with the mushrooms and onion. Thank you for noticing it was missing! I’ve corrected the recipe.
-Pam
Not difficult to make;(Prep all ingredient items first).
Very DEEEEELISH!!
Gwendolyn,
I’m so happy you enjoyed them! Thanks for taking the time to let me know.
-Pam
These were excellent! I used gluten free bread crumbs from Aldi and it was a gluten free dish then. The crumbs were super crispy and I received a lot of compliments.
Denise,
I’m so happy to hear they were a hit! Thanks for letting me know that gluten free crumbs work well too.
-Pam
Hi, can the mushrooms be prepared and Frozen either before cooking or after, and then heated or cooked? Have you tried this?
Joan,
I’m sorry, I haven’t tried freezing them. I’m worried that freezing the mushrooms will change the texture of them once they defrost, but please let me know how it goes if you try it.
-Pam
These stuffed mushrooms are fantastic! I brought them to a Christmas party and every single one of them was eaten.
Beth,
I’m so glad everyone enjoyed them! Thanks for taking the time to let me know.
-Pam
LOVE LOVE LOVE the mushroom caps. I make this appetizer every time I entertain. It’s always a hit!
Angelik,
I find myself making them very often because we all love them so much. I’m so glad they are always a hit. Thanks for taking the time to let me know.
-Pam