Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare the stuffed mushrooms up to a day in advance. Assemble them completely and store them in the refrigerator on a baking sheet covered with plastic wrap. When ready to serve, bake as directed, adding an extra 2–3 minutes to the bake time if they’re coming straight from the fridge.

What can I use instead of Boursin cheese?

If you can’t find Boursin, you can use plain cream cheese mixed with garlic powder, dried herbs (like parsley and thyme), and a pinch of salt. Goat cheese or herbed ricotta are also great options for a similar creamy texture.

Can I freeze these stuffed mushrooms?

Freezing is not recommended, as the mushrooms tend to become watery upon thawing, and the texture of the cheese can change. For best results, enjoy them fresh or store leftovers in the fridge for up to 3 days.

Boursin Stuffed Mushrooms

Name: Boursin Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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

Description

These Boursin Stuffed Mushrooms are the perfect appetizer or side dish—rich, herby, and topped with a golden, crispy parmesan-panko crust. This beginner-friendly recipe comes together in just 30 minutes and is a guaranteed crowd-pleaser at parties or family dinners.

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

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Instructions

Preheat the oven: Set your oven to 350°F so it’s ready by the time your mushrooms are assembled.
Prepare the mushrooms: Remove the stems from the mushroom caps and set the caps aside. Finely mince the stems, which will be part of the filling.
Cook the filling base: In a small skillet, melt the butter over medium heat. Add the minced mushroom stems, onion, and thyme, and cook for 5–7 minutes, stirring often, until golden and caramelized. Season with freshly cracked black pepper and let the mixture cool.
Mix the topping: In a separate bowl, combine the panko crumbs, parmesan, and parsley. This will form the crispy crust.
Combine the filling: In a medium bowl, mix the softened Boursin cheese with the cooled mushroom-onion mixture. Fold in half of the panko mixture to give it structure and a bit of crunch.
Prepare the caps: Drizzle the mushroom caps with olive oil and gently toss to coat them evenly. This will help them roast and prevent sticking.
Fill the mushrooms: Use a spoon to stuff each mushroom cap with the Boursin mixture, mounding it slightly.
Top with crunch: Dip the stuffed tops of each mushroom into the remaining panko mixture to coat them with a crispy layer.
Bake to perfection: Arrange the mushrooms on a baking sheet and bake for 20 minutes, or until they are tender and the cheese is bubbly. If you want a more golden finish, place them under the broiler for 1–2 minutes, keeping a close eye to avoid burning.

Notes

These mushrooms are best served warm right out of the oven.
You can prep the filling in advance and store it in the fridge for up to 24 hours.
Add a touch of heat with a pinch of crushed red pepper flakes in the cheese mixture, or experiment with different herbs like rosemary or basil.
Don’t skip the broil for extra crunch on top.
If your mushrooms are releasing too much water, simply extend baking time slightly until they shrink and dry out a bit more.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: Approx. 4–5 mushrooms
Calories: 210
Sugar: 2g
Sodium: 390mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 5g
Cholesterol: 25mg