Boursin Cheese Stuffed Mushrooms
Creamy Boursin cheese, Parmesan, garlic, and herbs come together in these easy baked stuffed mushrooms. Perfect for parties, holidays, or any occasion.
Servings: 6
Ingredients
- 20 medium white or cremini mushrooms
- 1 tablespoon olive oil
- 1 small shallot finely diced
- 2 cloves garlic minced
- 5.2 ounces Garlic & Fine Herbs Boursin cheese
- ¼ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon black pepper
- Pinch of salt
- Extra Parmesan for topping
Instructions
- Prepare the Mushrooms: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the stems from the mushrooms and finely chop them. Arrange the mushroom caps on the prepared baking sheet.
- Cook the Filling: Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and shallot. Cook for 4-5 minutes, or until softened. Stir in the garlic and cook for 30 seconds more. Remove from the heat and let cool slightly.
- Make the Filling: Transfer the mushroom mixture to a bowl. Add the Boursin cheese, Parmesan cheese, panko breadcrumbs, parsley, black pepper, and a pinch of salt. Stir until well combined.
- Stuff the Mushrooms: Spoon the filling into the mushroom caps, dividing it evenly among them. Sprinkle the tops with a little extra Parmesan cheese.
- Bake for 18-20 minutes, or until the mushrooms are tender and the filling is lightly golden on top.
- Garnish and Serve: Let the mushrooms cool for 5 minutes. Sprinkle with additional parsley or chives if desired, then serve warm.
Notes
- Pat the mushrooms dry before filling to help prevent excess moisture during baking.
- Don't overcrowd the baking sheet. Leave a little space between the mushrooms so they roast rather than steam.
- The mushrooms can be assembled up to 24 hours in advance and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.
Nutrition
Calories: 170kcal | Carbohydrates: 7g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 249mg | Potassium: 338mg | Fiber: 1g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg