Boursin Stuffed Mushrooms
These Boursin stuffed mushrooms are creamy garlic and herb cheese filled roasted mushrooms topped with crispy parmesan panko.
Servings 4
Equipment
- Small Baking Sheet
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!