Garlic & Herb Boursin Stuffed Mushrooms – The Perfect Party Appetizer

When it comes to effortless yet elegant appetizers, few dishes beat Garlic & Herb Boursin Stuffed Mushrooms. Juicy mushroom caps are filled with creamy Boursin cheese, enhanced with breadcrumbs, garlic, and herbs, then baked until golden and bubbling. These bite-sized delights are packed with flavor and make a sophisticated addition to holiday spreads, dinner parties, or even casual gatherings.

The magic comes from the Boursin cheese, a French soft cheese with garlic and fine herbs that melts into the mushrooms while adding a luxurious flavor. Paired with a crunchy breadcrumb topping, these stuffed mushrooms deliver the perfect contrast of textures in every bite.

Ingredients

For the Filling:

• 20 large white or cremini mushrooms (stems removed and reserved)
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
• 2 tbsp cream cheese (softened)
• 2 tbsp grated Parmesan cheese
• 2 tbsp fresh parsley (chopped)
• 2 cloves garlic (minced)
• 2 tbsp olive oil (for sautéing stems)
• Salt & pepper (to taste)

For the Topping:

• ½ cup breadcrumbs (panko or regular)
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean mushrooms and carefully remove stems. Finely chop stems.
3. Heat olive oil in a skillet. Sauté chopped stems with garlic until softened, about 3 minutes. Remove from heat.
4. In a bowl, mix Boursin cheese, cream cheese, Parmesan, parsley, and sautéed stems. Season with salt and pepper.
5. Spoon filling into mushroom caps and arrange on baking sheet.
6. Mix breadcrumbs with melted butter. Sprinkle evenly over stuffed mushrooms.
7. Bake for 18–20 minutes until golden brown and bubbly.
8. Serve warm, garnished with extra parsley.

Why You’ll Love Them

• Elegant yet easy: Minimal ingredients, maximum flavor.
• Make-ahead friendly: Stuff mushrooms in advance and bake before serving.
• Perfect for entertaining: A crowd-pleasing appetizer that disappears quickly.

Variations

• Spinach Boursin Mushrooms: Add sautéed spinach to the filling.
• Spicy Kick: Sprinkle red pepper flakes for extra heat.
• Nutty Topping: Mix chopped walnuts into breadcrumbs for crunch.
• Mini Version: Use smaller mushrooms for bite-sized party snacks.

Garlic & Herb Boursin Stuffed Mushrooms

Juicy mushrooms filled with creamy Boursin cheese, herbs, and breadcrumbs, baked until golden – the perfect holiday or party appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 20 stuffed mushrooms

Course: Appetizer, Snack

Cuisine: French-Inspired, Holiday

Calories: 70

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 20 large white or cremini mushrooms stems removed and reserved
• 5.2 oz Boursin Garlic & Fine Herbs cheese
• 2 tbsp cream cheese softened
• 2 tbsp Parmesan cheese grated
• 2 tbsp fresh parsley chopped
• 2 cloves garlic minced
• 2 tbsp olive oil for sautéing stems
• salt and pepper to taste

Topping

• 0.5 cup breadcrumbs panko or regular
• 2 tbsp butter melted

Equipment

• Mixing bowl
• Skillet
• Baking sheet
• Parchment paper
• Spoon

Method

 

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean mushrooms, remove stems, and finely chop stems.
3. Sauté chopped stems with garlic in olive oil until softened, about 3 minutes.
4. Mix Boursin, cream cheese, Parmesan, parsley, and sautéed stems in a bowl. Season with salt and pepper.
5. Fill mushroom caps with mixture and arrange on baking sheet.
6. Mix breadcrumbs with melted butter and sprinkle over stuffed mushrooms.
7. Bake 18–20 minutes until golden brown and bubbly.
8. Serve warm, garnished with extra parsley.

Notes

For richer flavor, drizzle with balsamic glaze before serving.

Make-Ahead Tips

• Stuffed mushrooms can be prepped up to 24 hours in advance. Store covered in the fridge until ready to bake.
• Leftovers reheat well in the oven at 350°F (175°C) for 10 minutes.