Boursin Cheese Stuffed Mushrooms

Delightful stuffed mushrooms filled with creamy, herb-infused Boursin cheese, making them a perfect appetizer or side dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: American, Vegetarian

Calories: 180

Ingredients Method Notes

Ingredients

Mushrooms

12 large large mushrooms, stems removed Choose firm and dry mushrooms for best results.

Cheese Filling

1 package Boursin cheese (or similar garlic and herb cheese) Can substitute with cream cheese mixed with herbs.
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and pepper to taste Salt and pepper Adjust seasoning as desired.

Cooking Oil

2 tablespoons olive oil Drizzle over mushrooms before baking.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a bowl, mix the Boursin cheese, breadcrumbs, Parmesan cheese, parsley, salt, and pepper until well combined.
Stuff each mushroom cap generously with the cheese mixture.

Baking

Place the stuffed mushrooms on a baking sheet and drizzle with olive oil for extra flavor.
Bake for 20 minutes until the mushrooms are tender and the tops are golden brown.
Serve warm and enjoy the delightful flavors!

Notes

These stuffed mushrooms can be served warm as an appetizer or alongside a fresh salad. For added flavor, consider drizzling balsamic glaze over the mushrooms just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C).