My Boursin cheese stuffed mushrooms are a simple recipe and one I’ve been making for years. They are a staple at holiday parties and whenever I am entertaining. But that doesn’t mean I save them for special occasions. I make these often as an appetizer, serve on game days and often have them as a lite meal with a side salad. It feels like a treat and seems special, but these are just so easy to make that I keep them in regular rotation.
It only takes a handful of ingredients to make these Boursin stuffed mushrooms, plus a couple of my tried and true tips for making these delicious.
How to Make Boursin Cheese Stuffed Mushrooms
The first thing you’ll want to do is prep your mushrooms. Remove the stems. I save those for stock, soup or chop and add to sauces, etc. Next, wipe your mushrooms clean with a damp paper towel. This is usually a fast process as most cultivated mushrooms don’t get packaged with a lot of dirt. Put the mushrooms to the side. Note that I used white button mushrooms, but cremini mushrooms would also be delicious in this dish.
Next up, is my panko topping. Here is where I deviate from the norm. I don’t just sprinkle panko on top of my mushrooms. I love the crunch that panko brings to the party, but they are pretty bland. I season and toast my panko breadcrumbs on the stove before I top my mushrooms. It adds a ton of flavor and saves you a step at the end (you won’t have to broil these to get the crumbs golden).
In a small nonstick skillet, add the teaspoon of olive oil, the panko and the seasonings (salt, pepper, garlic powder and minced onion). Stir over medium heat until golden brown. Remove from stove and let cool.
One note: if you want gluten-free stuffed mushrooms, simply use gluten-free panko. Kikoman makes a really good one, as does, Simple Truth Organic. I can find both of these at my local Ralph’s supermarket, and of course, online.
It is now time to assemble your stuffed mushrooms with Boursin Cheese. This couldn’t be easier when using this incredibly flavored cheese. The cheese is already flavored with garlic and spices so you really don’t have to add anything to your stuffing. You can find it at the grocery store. I use a scant 1/2 tablespoon per mushroom BUT feel free to use as much as you like. These are your mushrooms. Note if you have very large mushrooms, you’ll need more; smaller mushrooms may take less. Place them in a small casserole dish.
Pour the room temperature or heated stock into the bottom of the dish. You don’t want to pour the stock over the mushrooms. That would just make your breadcrumb topping soggy. Note that I use room temperature or heated stock so it speeds up the cooking process. Adding cold stock could add another 5-10 minutes to cooking time and I can’t wait that long!!! LOL
I see a lot of recipes where they just put the mushrooms in a dish with no liquid. I find that the mushrooms are almost raw when they are done and not as flavorful. The chicken stock trick is one of my go to ways of cooking stuffed mushrooms. Try it, you’ll never go back to dry baking your shrooms again! BTW, if you like these mushrooms stuffed with Boursin, be sure to try some of my other favorite ‘shroom recipes: Truffle Infused Parmesan & Sausage Stuffed Mushrooms, Fonio and Walnut Stuffed Mushrooms, Crab & Shrimp Stuffed Mushrooms, and my Sausage, Fig and Pine Nut Stuffed Mushrooms.
Sprinkle the toasted panko over the tops of the mushrooms. Don’t worry if some fall into the casserole dish. When baked, it actually makes a delicious soft and yummy “sauce” that I love. Scoop it onto the plate or soak it up with crusty bread! YUM!
Pop the casserole dish into a preheated 350 degree F. oven and bake for 25-30 minutes until the mushrooms are cooked through, the cheese is all melted and the topping is crunchy. Because you have toasted your Panko, you don’t need to pop these under the broiler. I just serve three per person with a fresh thyme sprig. You could sprinkle chopped parsley over the top too. Enjoy.
Did you enjoy this recipe? If so, please leave a comment below. I’d love to hear how they came out for you.
Looking for other easy appetizer recipes? Be sure to check out these:
Boursin Cheese Stuffed Mushrooms
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 Large White button mushrooms
- 3 Tbsp. Boursin Garlic & Fine Herbs Cheese
- ¼ Cup Panko breadcrumbs
- 1 Tsp. Olive oil
- Pinch of Salt and freshly ground black pepper
- 1/8 Tsp. Garlic powder
- 1/4 Tsp. Dry minced onion
- 1/3 Cup Chicken Stock, room temperature or warm
- 2 Sprigs Fresh Thyme optional
Instructions
- Preheat oven to 350 degrees F.
- Wipe mushrooms clean with damp paper towels. Remove the stems.
- Fill each mushroom with 1/2 tablespoon of Boursin Garlic & Fine Herbs Cheese. Place in a small casserole dish.
- In a small nonstick skillet, add the oil, Panko breadcrumbs, salt, pepper, garlic powder, and minced onion. Mix and cook over medium heat until the mixture is a light golden brown. (about 2-3 minutes) Remove from stove and let cool five minutes.
- Top each mushroom evenly with the toasted breadcrumb mixture. Pour the chicken stock into the dish along the side. You don't want to pour the stock over the mushrooms.
- Bake for 25-30 minutes to gently cook the mushrooms and warm the cheese.
- Garnish with sprigs of fresh thyme (optional). Enjoy.
