Boursin stuffed mushrooms is an easy 2 ingredient hot appetizer for casual get-togethers or holiday parties. These juicy mushrooms are so quick to make, and they disappear even quicker!
Boursin stuffed mushrooms are easy to make, and provide such a nice break from the same old cheese and crackers. Hot appetizers are a treat on chilly nights, and everybody lunges for these the minute I set them on the coffee table. Who could blame them? Juicy cremini button mushrooms filled to the brim with warm melty Boursin cheese…mmmmmmm.
related: Mushroom & Boursin Puff Pastry Tart
Table of contents
what you’ll need to make Boursin stuffed mushrooms
- Boursin cheese
- this spreadable French Gournay cheese comes in different flavors, but I use the classic Garlic & Fine Herbs. If you like another variety, go for it. I have a recipe for homemade Boursin cheese, if you can’t find it in your store.
- cremini or button mushrooms
- try to go with a more or less uniform size here. They can be small, medium, or medium large. Keep in mind they will be finger food, so not too big! One or two bite sized is perfect.
cremini vs white button mushrooms
Cremini mushrooms, also known as baby bella or brown mushrooms, have a more robust flavor and firmer texture compared to the milder and softer white button mushrooms. You can use either in this recipe.
easier stuffed mushrooms
In my opinion stuffed mushrooms should be a simple affair. They’re one of my favorite appetizers and I like to be able to throw them together on a moment’s notice. I don’t want to have to mix together a whole lot of stuffing ingredients or sauté anything first. While that may be delicious, it’s a little much work for something that you pop into your mouth with such speed. A good sized tray plate can disappear in minutes, so let’s keep it simple, shall we?
Boursin cheese is the perfect mushroom stuffer because it’s soft and creamy (i.e. easy to fill in those little caps) and already packed with flavor. Boursin cheese is a creamy, spreadable French cream cheese made with garlic, herbs such as chives, parsley, and tarragon. The flavor is built right in, so you don’t need to add a thing to it ~ the work is done for you!
All sorts of delicious cheese can fill up those juicy little caps ~ use your favorite hard or soft variety, or a flavored spreadable cheese like we’re using today. Your guests will rave, and you’ll love the effortless prep. Stuff them the day before, and bake just before company arrives!
how to make Boursin stuffed mushrooms
- Wipe your mushrooms clean with a damp cloth.
- Twist out the stems and discard. (If you can’t stand to waste anything, save them for veggie broth.)
- Fill the cavities of the mushroom caps with Boursin cheese, mounding it up.
- Bake until the mushrooms are tender and the cheese is hot.
- Serve asap with cocktail napkins as the stuffed mushrooms are juicy.
There’s no need to make yourself crazy when cleaning mushrooms. Mushrooms are grown in a carefully controlled environment and the ‘dirt’ found on cultivated mushrooms is actually a sterilized growing medium that’s considered edible . Many culinary experts (me included) argue that washing mushrooms can compromise their texture and flavor. I just give them a quick wipe to get rid of anything really obvious.
Boursin stuffed mushrooms are fabulous, but other cheeses will work well in this recipe. You can use spreadable cheeses, or shredded cheese. A really good Parmesan or a soft blue cheese would be delicious. The secret in my opinion is to use a sharp cheese, but if you prefer you could use a milder Swiss or Monterey Jack. If you want to get really fancy you could stuff mushrooms with a great cheese dip like:
- Queso Dip
- Sweet Vidalia Onion Dip
- Cheesy Baked Mushroom Dip
- Easy Beer Cheese Dip
- Easy Smoked Whitefish Dip
Boursin Stuffed Mushrooms
- parchment paper or foil
- 5.2 ounce package of Boursin cheese, any flavor you like, I used Garlic & Fine Herbs.
- 1 lb medium sized cremini mushrooms
- Preheat oven to 375°F and line a baking sheet with foil or parchment paper.
- Brush any obvious dirt from your mushrooms with a damp towel. Remove the stems by twisting gently and pulling them out. They should come out cleanly, but if there is any parts that don't twist out you can carefully go in with a small spoon, or your fingers.
- Arrange the mushroom caps on your lined baking tray. Stuff each cavity with a mound of Boursin.
- Bake for 15-20 minutes, until the mushrooms have softened and lost some moisture. You can run them under the broiler for the last minute or two if you want a little caramelization, but watch carefully so they don't burn.
- Serve right away, while hot.
more easy cheesy appetizer ideas
- Easy Whipped Feta Dip Recipe
- How to Bake Brie
- Baked Feta Cheese with Olives and Lemon
- Mushroom Bruschetta with Gruyere