boursin cheese stuffed mushrooms on a plate.
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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.

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.  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.

stemmed mushrooms ready for stuffing.
toasted panko and seasoning in a skillet.

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!

stuffed mushrooms with panko on top.
baked boursin cheese stuffed mushrooms in a casserole dish.
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 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Starter
Cuisine General
Servings 2 Served
Calories 72 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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


  • 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.


Calories: 72kcalCarbohydrates: 10gProtein: 5gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 183mgPotassium: 304mgFiber: 1gSugar: 3gVitamin A: 11IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Keyword appetizer, starter
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