Boursin Stuffed Mushrooms
These Boursin Stuffed Mushrooms are a creamy, savory appetizer filled with herby Boursin cheese and baked until golden, perfect for any gathering.
Ingredients
Main Ingredients
- 12 pieces Fresh mushrooms, such as white button or cremini mushrooms Choose similar-sized mushrooms for even cooking.
- 8 ounces Boursin Garlic & Fine Herbs cheese Let the cheese sit at room temperature for easier spreading.
- 2 tablespoons Olive oil or melted butter For brushing the mushroom caps.
- to taste Salt and freshly ground black pepper Adjust seasoning according to preference.
- for garnish Fresh parsley or chives Add just before serving for best flavor.
Optional Additions
- 1/2 cup Breadcrumbs For a lightly crisp topping.
- 1/4 cup Grated Parmesan cheese Optional for added flavor and texture.
- 1 clove Minced garlic For a stronger garlic flavor.
- 3 pieces Cooked and crumbled bacon For a smoky flavor.
- 1/2 cup Finely chopped spinach or green onions To add a fresh taste.
- 1 tablespoon Lemon juice A splash can enhance the flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
- Clean the mushrooms by wiping them with a damp paper towel to remove any dirt. Avoid soaking them.
- Gently twist or pull out the stems, creating a hollow center for the filling. Reserve the stems for another use or chop finely and mix into the filling.
- Arrange the mushroom caps in the prepared dish with the hollow sides facing up. Brush lightly with olive oil or melted butter and season with salt and pepper.
Filling and Baking
- Spoon Boursin cheese into each mushroom cap, filling generously without allowing the cheese to spill over the sides. Optionally, add breadcrumbs or grated Parmesan on top.
- Bake the mushrooms until caps are tender and cheese is warm and lightly golden, about 18 to 25 minutes depending on size.
Serving
- Let the mushrooms rest for a few minutes, then garnish with chopped parsley or chives, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven. Freezing may affect texture, but can be done if consumed within a month.