For an unbeatable appetizer recipe that’s simple yet delicious (and ready in 45 minutes), try these vegetarian boursin stuffed mushrooms! Each mushroom cap is filled with creamy boursin cheese mixed with garlic, shallots, and mushroom stems and finished with a buttery breadcrumb coating. Make a batch for Thanksgiving, Christmas, or New Year’s Eve and watch them disappear quickly!
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Lizzie’s Notes
I’m a fan of anything with cheese and breadcrumbs, especially when there’s also a vegetable involved! These boursin stuffed mushrooms are my latest experiment with this combo of ingredients, and man, they sure are tasty.
If you’re entertaining during the holiday season, you really can’t go wrong with an appetizer like this one! It seems fancy but is actually pretty simple. AND you can prep it ahead of time.
Plus, using boursin cheese for the filling is a total hack. No need to soften cream cheese or chop up herbs. Just let the packaged cheese do the work for you!
Ingredients and Substitutions
- Mushrooms: Cremini or white button mushrooms work best for boursin stuffed mushrooms. Try to get mushrooms that are all similar in size so that they cook evenly. If your store has a bulk bin of mushrooms, this is a good option for picking out mushrooms that are roughly the same size instead of relying on a container that contains a variety of sizes.
- Boursin cheese: I recommend the garlic and fine herbs flavor, but I imagine their other varieties would also be delicious! If you want to make the recipe vegan, there is a dairy-free version of Boursin that works well as a substitute. You’ll also need to use vegan butter or sub oil for the topping.
- Shallots: Substitute leeks or red onion if needed.
- Garlic: There’s already garlic in the cheese, so you don’t need to add fresh garlic but it’s a nice touch.
- Breadcrumbs: Panko breadcrumbs provide the crispiest coating. You can try regular breadcrumbs if that’s what you have.
- Butter: Sub olive oil if desired.
- Optional garnishes: Balsamic reduction/glaze and thyme leaves are a delicious and pretty touch!
Instructions
The full recipe card for boursin stuffed mushrooms is at the bottom of the post. Scroll down to see it. Here’s a preview of the steps with photos to guide you in the kitchen.
Cook shallots, diced mushrooms stems, and garlic in olive oil until tender.
Combine the cooked shallot mixture with boursin cheese.
Lightly brush the mushroom caps with oil on both sides. Stuff each one with the cheese mixture and place on a lined baking sheet.
Stir the melted butter and breadcrumbs together.
Press each stuffed mushroom into the breadcrumb mixture and return to the baking sheet.
Bake until golden brown, about 20 to 25 minutes at 375 degrees F/190 degrees C.
Top Tip
In my experience, boursin stuffed mushrooms do not usually get soggy since the filling does not contain ingredients prone to releasing water while cooking. However, there’s always a possibility this may happen with stuffed mushrooms.
If you want to take extra steps to prevent a soggy appetizer, consider baking them on a wire rack placed over the lined baking sheet. This will allow the juices to be released without the risk of the mushrooms reabsorbing them. You could try chilling the filling for an hour before stuffing them, too.
You can also avoid extra moisture by cleaning them with a damp paper towel instead of rinsing with or submerging them in water.
Make Ahead
If you want to make this appetizer ahead of time, simply prep the mushrooms but don’t bake them. Store on a covered tray in the refrigerator for up to 24 hours. When it’s time to serve them, transfer them to a baking sheet and pop in the oven! Add a few minutes of cooking time if needed, since they’ll be chilled.
Storage and Reheating
Leftover boursin stuffed mushrooms will last for up to 3 to 5 days in an airtight container in the refrigerator. For best results and to keep the breadcrumbs crispy, reheat on a baking sheet in the oven at 350 degrees F/177 degrees C for about 8 to 10 minutes until warm. You can also heat them up in a covered skillet over medium heat for 5 to 10 minutes or in the microwave in 45-second intervals on high.
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📖 Recipe
Boursin Cheese Stuffed Mushrooms
Ingredients
- 1 pound cremini mushrooms - all roughly the same size, about 40 to 50 small mushrooms
- 3 tablespoons extra virgin olive oil - divided
- 1 small shallot - diced, about ½ to ¾ cup
- 2 cloves garlic - minced
- 5.3 ounces boursin cheese - garlic and fine herbs flavor
- 2 tablespoons salted butter - melted
- ½ cup panko breadcrumbs
- Balsamic glaze - optional, for garnish
- Fresh thyme leaves - optional, for garnish
Instructions
- Preheat the oven to 375℉/190℃. Line a large baking sheet with foil or parchment paper and set aside
- Prepare the mushrooms by rinsing them in a colander under running water. Transfer them to paper towels to dry. Rub each one with a paper towel to remove any remaining dirt. Pat them with another paper towel to get them as dry as possible.
- While the mushrooms dry, remove their stems. Dice the stems into small pieces. Prep the shallots and garlic.
- In a skillet over medium heat, warm 1 tablespoon of the olive oil. Add the diced stems, shallots, and garlic. Cook for about 5 minutes until softened.
- Remove from heat and transfer to a large mixing bowl. Add the boursin cheese to the mixing bowl. The heat from the cooked vegetables will help soften the cheese so that it becomes easy to mix together. Stir well.
- Transfer the mushrooms to a lined baking sheet. Brush each side with the remaining olive oil and place them cap side down.
- In a small bowl, stir together the melted butter and breadcrumbs.
- Use a spoon to stuff each mushroom with the cheese mixture. Then, press the filling side of each one into the bowl of breadcrumbs.
- Return the filled mushrooms to the baking sheet, breadcrumb side up, and arrange in a single layer.
- Bake for 20 to 25 minutes until golden brown.
- Remove from the oven, garnish with a drizzle of balsamic glaze and thyme leaves if desired, and enjoy warm!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Depending on the size of your mushrooms, you may have 30 to 50 caps.
- If you are concerned about soggy mushrooms, consider washing them by just rubbing each one with a damp paper towel instead of running them under water. You can also bake them on a wire rack over the lined baking sheet and/or chill the filling for an hour before stuffing. I personally have not had an issue with these mushrooms getting soggy, since the filling doesn’t contain many ingredients that release water while baking, but it’s something to consider.
- To make ahead of time, follow all of the steps up until the final baking step. Store the prepared mushrooms on a covered tray or plate in the refrigerator for up to 24 hours. When you want to bake them, transfer them to a lined baking sheet and pop in the oven. Add a few minutes of cooking time, since they will be going into the oven cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. If you want the breadcrumbs to be crispy, reheat in the oven at 350 degrees F/177 degrees C on a baking sheet for 8 to 10 minutes. Reheating in a covered skillet over medium heat also works well.
- To make a vegan version, use dairy-free boursin cheese and vegan butter.
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