Boursin Stuffed Mushrooms

Why Make This Recipe

Boursin Stuffed Mushrooms are a delicious and impressive appetizer perfect for any gathering. They combine the rich flavors of Boursin cheese with the earthy taste of mushrooms, making each bite a delightful experience. Whether it’s a party, a family dinner, or a casual get-together, these stuffed mushrooms are sure to be a hit!

How to Make Boursin Stuffed Mushrooms

Making Boursin Stuffed Mushrooms is simple and only takes a short time to prepare. Follow the steps below to create this tasty dish.

Ingredients:

• 1 lb Mushrooms (Small, firm cremini or button mushrooms)
• 1 tbsp Butter (Used for sautéing)
• 0.5 small Onion (Minced yellow onion)
• 1 sprig Thyme (Leaves, chopped)
• to taste Black Pepper (Freshly cracked)
• 1 package Boursin Cheese (5.2 oz, softened)
• 0.25 cup Panko Crumbs (For crunchy topping)
• 2 tbsp Parmesan Cheese (Finely grated)
• 1 tbsp Parsley (Finely chopped)
• 1 tbsp Olive Oil (For drizzling)

Directions:

1. Preparation: Start by preheating your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.

2. In a skillet, melt the butter over medium heat. Add the minced onion and chopped mushroom stems. Cook for about 5 minutes, or until the onion becomes soft.

3. Stir in the chopped thyme and black pepper. Remove the skillet from heat and let it cool for a minute.

4. In a mixing bowl, combine the Boursin cheese, sautéed onion and mushroom stems, and half of the Panko crumbs. Mix well until everything is combined.

5. Fill each mushroom cap with the cheese mixture. Place them on a baking sheet.

6. In a small bowl, mix the remaining Panko crumbs, grated Parmesan cheese, and chopped parsley. Sprinkle this mixture over the stuffed mushrooms.

7. Drizzle olive oil over the mushrooms to add flavor and help them get golden brown.

8. Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the tops are golden.

How to Serve Boursin Stuffed Mushrooms

These stuffed mushrooms are best served warm, right out of the oven. You can place them on a serving platter and sprinkle a bit more chopped parsley on top for a colorful touch. They make a great finger food and can be enjoyed with toothpicks or simply by hand.

How to Store Boursin Stuffed Mushrooms

If you have any leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to three days. To reheat, simply place them in the oven at a low temperature until warmed through.

Tips to Make Boursin Stuffed Mushrooms

• Use a variety of mushrooms for an interesting flavor blend.
• Feel free to add other herbs like basil or parsley for extra freshness.
• For a spicy kick, add a pinch of red pepper flakes to the cheese mixture.

Variation

You can swap the Boursin cheese with other cream cheeses or goat cheese if you prefer a different flavor. Adding cooked sausage or bacon bits to the filling gives the dish extra protein and richness.

FAQs

1. Can I prepare Boursin Stuffed Mushrooms ahead of time?
Yes, you can prepare the stuffed mushrooms and refrigerate them before baking. Just bake them when you’re ready to serve.

2. Can I freeze the stuffed mushrooms?
It’s not ideal to freeze them after baking, but you can freeze them before baking. Thaw them in the refrigerator overnight before cooking.

3. What can I serve with Boursin Stuffed Mushrooms?
They pair well with a variety of beverages like wine or cocktails and can be served alongside assorted cheeses and crackers for a delightful appetizer spread.

Boursin Stuffed Mushrooms

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Delicious and impressive appetizers made with Boursin cheese and mushrooms, perfect for gatherings.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb Small, firm cremini or button mushrooms
• 1 tbsp Butter
• 0.5 small Minced yellow onion
• 1 sprig Thyme, chopped
• to taste Black Pepper, freshly cracked
• 1 package Boursin Cheese (5.2 oz, softened)
• 0.25 cup Panko Crumbs
• 2 tbsp Finely grated Parmesan Cheese
• 1 tbsp Finely chopped Parsley
• 1 tbsp Olive Oil, for drizzling

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Instructions

1. Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems. Finely chop the stems.
2. Melt the butter in a skillet over medium heat. Add the minced onion and chopped mushroom stems; cook for about 5 minutes until soft.
3. Stir in chopped thyme and black pepper, then remove from heat and let cool.
4. In a bowl, mix Boursin cheese, sautéed mixture, and half of the Panko crumbs.
5. Fill each mushroom cap with the cheese mixture and place on a baking sheet.
6. Mix remaining Panko crumbs, Parmesan cheese, and chopped parsley; sprinkle over mushrooms.
7. Drizzle olive oil over the mushrooms.
8. Bake for about 20 minutes, until mushrooms are tender and tops are golden.

Notes

Serve warm and can be stored in an airtight container in the refrigerator for up to three days. Feel free to experiment with different herbs or cheeses.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 25mg