boursin cheese stuffed mushrooms on a plate.

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boursin stuffed mushrooms on a plate with a box of the cheese.

How to Make Boursin Cheese Stuffed Mushrooms

  • The first thing you’ll want to do is prep your mushrooms.Β  Remove the stems.Β  I save those for stock, soup or chop and add to sauces, etc.Β  Next, wipe your mushrooms clean with a damp paper towel.Β  This is usually a fast process as most cultivated mushrooms don’t get packaged with a lot of dirt.Β  Put the mushrooms to the side.Β  Note that I used white button mushrooms, but cremini mushrooms would also be delicious in this dish.
stemmed mushrooms ready for stuffing.
toasted panko and seasoning in a skillet.
stuffed mushrooms with panko on top.
  • Sprinkle the toasted panko over the tops of the mushrooms.Β  Don’t worry if some fall into the casserole dish.Β  When baked, it actually makes a delicious soft and yummy “sauce” that I love.Β  Scoop it onto the plate or soak it up with crusty bread!Β  YUM!
baked boursin cheese stuffed mushrooms in a casserole dish.

PRO TIP:

  • I see a lot of recipes where they just put the mushrooms in a dish with no liquid.Β  I find that the mushrooms are almost raw when they are done and not as flavorful.Β  The chicken stock trick is one of my go to ways of cooking stuffed mushrooms.Β  Try it, you’ll never go back to dry baking your shrooms again!Β 

Gluten-Free stuffed Mushrooms

One note:Β  if you want gluten-free stuffed mushrooms, simply use gluten-free panko.Β  Kikoman makes a really good one, as does, Simple Truth Organic.Β  I can find both of these at my local Ralph’s supermarket, and of course, online.

Top FAQs About Boursin Cheese Stuffed Mushrooms

Boursin has a base that is sweet, and very light, with a slightly crumbly texture. The classic Garlic & Fine Herbs variety has β€œa nice garlic taste with a big herby taste that is absolutely delicious and make it perfect to cook with. The cheese features herbs like chives, parsley, and garlic that create a rich, savory flavor profile.

These are incredibly simple – many recipes use just a handful of ingredients: mushroom caps and Boursin cheese, panko, olive oil, seasonings and stock. It is one of the simplest appetizers you will ever make.
You can use button mushrooms, baby bella, or cremini mushrooms. The caps should be large enough to hold the cheese filling and sturdy enough to maintain their shape when baked.
Most recipes call for baking at 350 – 400 degrees F for 8-15 minutes. The key is to bake the mushrooms only until they start to release moisture. but are still slightly firm making them the perfect finger food and ensuring they aren’t dried out. The stock I add to the casserole dish ensures this is the case.
Yes, you can prep the mushrooms and stuff them with cheese several hours ahead, then bake just before serving. They’re best served warm and fresh from the oven.
Common additions include smoked paprika for color and flavor, sautΓ©ed shallots, or even cooked sausage for a heartier version. Some recipes top with Parmesan cheese.
Yes, Boursin stuffed mushrooms are naturally low in carbs and keto-friendly, making them perfect for those following low-carb diets. Just omit the crunchy panko topping.
They work as appetizers for parties, side dishes with roasted meats, or as part of a cheese board. They pair well with wine and can complement dishes like steak, chicken, or roast beef.
Remove the mushroom stems, avoid overcooking, and make sure to drain any excess moisture that accumulates during baking. Some recipes suggest pre-roasting the caps briefly before stuffing. I use stock to keep them moist but they won’t be soggy.
While Boursin’s herb and garlic flavor is unique, you could substitute with herbed cream cheese or goat cheese mixed with fresh herbs and garlic, though the taste will be different.
three stuffed mushrooms on a plate with thyme.
boursin stuffed mushrooms on a plate with a box of the cheese.

Boursin Cheese Stuffed Mushrooms

A simply delicious appetizer, these Boursin Cheese Stuffed Mushrooms are easy to make and perfect for guests.
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Starter
Cuisine General
Servings 2 Served

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
  • ΒΌ 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.
Keyword appetizer, starter
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