Boursin Stuffed Mushrooms
These Boursin Stuffed Mushrooms are creamy, crunchy, and SO EASY! Perfect for parties or cozy nights, they’re a guaranteed crowd-pleaser.
Equipment
- Baking Sheet
- Mixing Bowl
- Spoon or small scoop
- Oven mitts
Ingredients
- 1 pound baby Bella mushrooms
- 5.3 ounce Boursin cheese package
- 1 cup panko bread crumbs
- 2 tablespoons salted butter melted
- 1 tablespoon minced fresh parsley
Instructions
- Begin by preheating your oven to 375°F (190°C). This ensures that your mushrooms will roast evenly and turn golden brown.
- Gently clean the baby Bella mushrooms with a damp cloth to remove any dirt. Carefully remove the stems, creating a hollow cavity for the stuffing. Set the mushroom caps aside and finely chop the stems, as they will be added to the filling.
- In a mixing bowl, combine the Boursin cheese, chopped mushroom stems, and minced fresh parsley. Mix until well blended.
- Using a spoon or small scoop, generously fill each mushroom cap with the Boursin cheese mixture. Don’t be shy; the more filling, the better!
- In a separate bowl, mix the panko breadcrumbs with the melted salted butter. Stir until the breadcrumbs are evenly coated with the butter.
- Sprinkle the buttery panko mixture over the filled mushroom caps, ensuring each one is well-covered. This topping will create a delightful crunch that balances the creamy filling.
- Place the stuffed mushrooms on a baking sheet and pop them in the preheated oven. Bake for about 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
- Once baked to perfection, remove the Boursin Stuffed Mushrooms from the oven. Let them cool for a minute before serving. Garnish with additional fresh parsley if desired, and watch them disappear!
Notes
- Feel free to add crumbled bacon or sautéed onions to the filling for extra flavor.
- Use dairy-free cream cheese and plant-based butter for a vegan version.
- You can prepare and assemble the mushrooms ahead, then refrigerate until ready to bake.