Boursin Stuffed Mushrooms
Appetizers, Recipes

Fabulous 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
Prep time
Cook time
Total time
Recipe type: Appetizer
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.


  1. 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!

  2. 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.

  3. We just went to Key West and had Boursin Stuffed Mushrooms as an appetizer at a restaurant there. It was so good I wanted to find a recipe for it. Thanks for providing this great one! Can’t wait to make them myself

  4. Pingback: Boursin Stuffed Mushrooms | One Missing Ingredient

  5. I don’t have room in my oven to heat these just before serving. Do you think they’d be good if I baked them an hour or so before serving and serve at room temperature?

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