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Garlic & Herb Boursin Stuffed Mushrooms

Juicy mushrooms filled with creamy Boursin cheese, herbs, and breadcrumbs, baked until golden – the perfect holiday or party appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.