Description
These Boursin Stuffed Mushrooms are the ultimate appetizer for any occasion—rich, creamy, and loaded with garlicky herb flavor, all topped with a golden parmesan panko crust. Perfect for beginners, this quick oven-baked dish delivers gourmet results with minimal effort.
Ingredients
Scale
- 1 lb small and firm cremini or button mushrooms
- 1 tbsp butter
- ½ small yellow onion, minced
- Leaves from 1 small sprig of thyme, chopped
- Freshly cracked black pepper, to taste
- 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
- ¼ cup panko crumbs
- 2 tbsp fresh Parmesan, finely grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
Instructions
- Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Clean and prep the mushrooms: Wipe the mushrooms clean with a damp paper towel. Gently twist off the stems and set the caps aside. Finely mince the stems for the filling.
- Cook the filling base: In a skillet over medium heat, melt the butter and sauté the mushroom stems, onion, and thyme until golden and softened, about 5 to 7 minutes. Season with black pepper and let it cool slightly before combining with the cheese.
- Make the panko topping: In a small bowl, mix together the panko breadcrumbs, grated Parmesan, and chopped parsley until evenly combined. This will add a crunchy topping later.
- Mix the cheese filling: In a mixing bowl, combine the softened Boursin cheese with the cooled mushroom-onion mixture. Stir in half of the panko-Parmesan mixture until smooth and creamy.
- Prepare the mushroom caps: Drizzle the mushroom caps with olive oil and toss gently to coat. This helps them roast evenly and prevents dryness.
- Fill and top the mushrooms: Spoon the cheese mixture generously into each mushroom cap, then dip the top into the remaining panko topping to create a crisp crust.
- Bake the mushrooms: Arrange the stuffed mushrooms on the baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden and bubbly. For extra crispiness, broil them for 1–2 minutes after baking, watching closely to prevent burning.
Notes
- If you want a little spice, add crushed red pepper flakes to the cheese mixture. You can also mix in chopped spinach or sun-dried tomatoes for added flavor. These are best served hot but can be enjoyed at room temperature as well. If making ahead, stuff the mushrooms but hold off on the breadcrumb topping until just before baking to keep it crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3–4 mushrooms
- Calories: 195
- Sugar: 2g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg