Boursin Cheese Stuffed Mushrooms

Boursin stuffed mushrooms on a plate next to garnishes, napkin, and wooden board.

Simple yet elegant, these mushroom caps are the best vegetarian appetizer for the holidays! With a creamy cheese filling and crispy breadcrumbs, they're a total crowd-pleaser.

Course Appetizer, Snack

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 144kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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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