Description
These Boursin-Stuffed Mushrooms are an easy and delicious appetizer made with tender mushroom caps filled with creamy garlic herb cheese and topped with golden breadcrumbs. This quick and simple recipe is one of the best ideas for Thanksgiving dinner or a holiday party or a family potluck. With fresh mushrooms and savory herbs you get a satisfying vegetarian bite with a healthy balance of flavors. Serve them warm for brunch or a special weeknight dinner with very little effort.
Ingredients
- 16 medium-large mushrooms (about 1 pound) Cremini mushrooms
- 1 package (5.2 ounces) Boursin Garlic & Fine Herbs cheese
- 1/3 cup Panko breadcrumbs
- 1/4 cup Grated Parmesan cheese
- 1 tablespoon Olive oil
- 1 tablespoon finely chopped Fresh parsley
- 1/4 teaspoon Black pepper
Instructions
- Start by preheating your oven to 375°F or 190°C. Gently wipe all 16 cremini mushrooms clean and carefully remove the stems without breaking the caps. Keep the mushroom caps whole and place them with their hollow sides facing upward. The caps should look like little cups ready for the creamy filling.
Finely chop the removed stems into small irregular pieces and set them aside for the filling. Try to keep the caps intact so they can hold plenty of cheese. The hollow centers and chopped stems should now be clearly visible as two separate parts of the original mushrooms.
- Place the 5.2 ounces of Boursin Garlic & Fine Herbs cheese into a medium mixing bowl. Add all the finely chopped mushroom stems along with 2 tablespoons of the panko breadcrumbs and 2 tablespoons of grated Parmesan cheese. Sprinkle in the 1/4 teaspoon of black pepper and combine everything until the mixture becomes thick and creamy.
The filling should have a soft and slightly textured consistency with small pieces of mushroom distributed throughout the cheese. It should be thick enough to hold its shape when placed inside the mushroom caps. Reserve the remaining breadcrumbs and Parmesan for the crispy topping.
- Lightly coat the 16 hollow mushroom caps with the tablespoon of olive oil and arrange them with their openings facing upward on a rimmed baking tray. Keep a little space between the caps so moisture can escape during baking. Divide the creamy Boursin mixture evenly between the mushrooms and gently mound it above their rims.
Combine the remaining panko breadcrumbs with the remaining Parmesan cheese and scatter the mixture over the filled caps. Some mushrooms may hold more filling than others depending on their size. The assembled mushrooms should now have pale creamy centers with a loose layer of dry breadcrumbs and cheese on top.
- Transfer the filled mushrooms to the preheated oven and bake for approximately 25 to 30 minutes. As they cook the mushroom caps will soften and release moisture while the Boursin filling becomes warm and creamy. The Parmesan and breadcrumbs will begin developing golden patches across the tops.
Continue baking until the mushrooms are tender and the filling is hot with lightly browned edges. Some caps may shrink slightly and release a little natural juice onto the baking tray. The finished mushrooms should have gently wrinkled edges and bubbly cheese with uneven golden crusts.
- Remove the mushrooms from the oven and allow them to rest for about 3 to 5 minutes so the hot filling can settle slightly. Transfer four stuffed mushrooms onto a small white serving plate as one portion. Arrange them casually with the creamy golden centers facing upward and leave some natural space between the pieces.
Scatter a portion of the tablespoon of freshly chopped parsley over the finished mushrooms and serve while warm. The final mushrooms should be tender and juicy with creamy centers and crisp golden topping. Each bite offers a delicious balance of earthy mushroom flavor and rich garlic herb cheese.
Notes
Pro Tips:
- Choose medium-large cremini mushrooms with firm caps so they hold the Boursin filling without collapsing or releasing excessive moisture.
- Wipe mushrooms gently instead of soaking them in water because extra moisture can make the cheese filling and breadcrumb topping soggy.
- Let the Boursin cheese soften at room temperature for about 10 minutes so it mixes smoothly with the chopped mushroom stems.
- Leave small gaps between the stuffed mushrooms while baking so the tops brown evenly and the caps become tender instead of steaming.
Storage: Boursin-Stuffed Mushrooms taste best shortly after baking when the cheese filling is warm and the breadcrumb topping is lightly crisp. If you have leftovers allow them to cool briefly before transferring them to an airtight container. Refrigerate within two hours of cooking.
Store the cooked mushrooms in the refrigerator for up to 3 to 4 days. Arrange them in a single layer whenever possible because stacking can crush the creamy filling and soften the breadcrumb topping. Keep the container tightly sealed to prevent the mushrooms from absorbing other food odors.
For reheating place the mushrooms on a baking tray and warm them in an oven preheated to 350°F for approximately 10 to 15 minutes until heated thoroughly. The oven helps restore some crispness to the topping while keeping the mushroom caps tender. Reheat leftovers to 165°F for food safety.
You can prepare the stuffed mushrooms up to 24 hours in advance and keep them covered in the refrigerator before baking. For the best texture add the breadcrumb topping shortly before baking. Freezing is not recommended because the mushrooms release additional water after thawing and the creamy cheese filling may separate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American