Fabulous Boursin Stuffed Mushrooms

by Colleen Greene on May 2, 2009 · 2 comments

Boursin stuffed mushrooms

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.

Fabulous Boursin Stuffed Mushrooms
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 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)
  1. Preheat oven to 400°F.
  2. Remove and chop mushroom stems.
  3. In 12-inch skillet, melt butter over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender.
  4. In medium bowl, pour mushroom mixture over bread crumbs. Stir in Boursin, parsley, salt and pepper.
  5. Evenly spoon mushroom mixture into mushroom caps; arrange on baking sheet.
  6. Bake 20 minutes or until mushrooms are tender and golden.
  7. Sprinkle with cheese.
  • http://grandioseideas.com/ Jen

    Wow. Thanks for the excellent recipe. I’m definitely subscribing to your feed; the food and recipes look awesome. Also, this is a beautiful website!

  • http://www.colleenscommentary.net/ Colleen Robledo

    Thank you! It’s been years since I worked with WordPress (I do most of my sites in Drupal). But, for just a blog, WordPress is so much quicker and easier.

    And as far as the food and recipes, well… it’s a bit of a passion of ours. We enjoy making them, and sharing them with others.

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