I discovered this recipe while perusing Boursin cheese recipes after trying and falling inlove with with a recipe my friend Jill gave me for Boursin stuffed chicken. My boyfriend, family and I just flipped over the taste of the Boursin cheese in Jill’s sauce, so I absolutely had to find other recipes using that cheese. And I love mushrooms, so this recipe seemed like the perfect choice.
These stuffed mushrooms are out of this world and super super easy!
I first made them last November for Thanksgiving dinner with my family, a double batch, and they disappeared as soon as they cooled down enough for everyone to put in their mouths without burning their tongues. I was extremely pleased at how good they taste. When Christmas Eve dinner rolled around, my family once again requested the mushrooms, and they again disappeared almost as fast as I could make them.
Boursin isn’t exactly a low-fat cheese, so I don’t make these very often, only when cooking for a group — otherwise, I’d eat them all up myself. But they are ridiculously easy, so full of rich flavor, and an excellent appetizer at dinner parties or even a romantic dinner for two.
- 1 package (10 oz.) mushrooms (I like baby bellas)
- 2 tablespoons unsalted butter
- ¼ cup finely chopped onion
- ¼ cup unseasoned dry bread crumbs
- 1 package (5.2 oz.) Boursin® Garlic & Fine Herbs
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons grated parmesan cheese (optional)
- Preheat oven to 400°F.
- Remove and chop mushroom stems.
- In 12-inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender.
- In medium bowl, pour mushroom mixture over bread crumbs. Stir in Boursin, parsley, salt and pepper.
- Evenly spoon mushroom mixture into mushroom caps; arrange on baking sheet.
- Bake 20 minutes or until mushrooms are tender and golden.
- Sprinkle with cheese.