Boursin Cheese Stuffed Mushrooms makes a great party appetizer or side dish. They’re cheesy and flavorful, and are topped with crispy golden breadcrumbs.
If you are looking for more appetizer recipes, check out my Seafood Stuffed Mushrooms and my delicious Sausage and Cream Cheese Stuffed Mushrooms.
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Why this Stuffed Boursin Mushrooms Recipe is a Keeper
Stuffed mushrooms are easy to make, and are full of cheese flavored with herbs and garlic. They make an impressive appetizer, and are ready to serve in less than an hour. Here are a few reasons why you’ll love mushroom caps stuffed with Boursin spreadable cheese:
- Easy Ingredients: All of the ingredients for Boursin stuffed mushrooms can be found in your kitchen or grocery store.
- Delicious Flavor: These spinach stuffed mushrooms are packed with flavor, and are sure to please your family and guests.
- Special Occasion Worthy: Serve these spinach stuffed portobello mushrooms at parties, holiday gatherings, or other special occasions.
What Type of Mushrooms are Best for Stuffing?
This recipe calls for button mushrooms, but you can use portobello mushrooms instead. In fact, button, portobello, and cremini mushrooms are all the same species at different stages of development.
Cheese Stuffed Mushrooms Ingredient Notes
- White Button Mushrooms: Make this recipe with white button mushrooms or portobello mushrooms. Remove the stems before cooking. Smaller mushrooms may take less time to bake than larger mushrooms.
- Baby Spinach: Wash baby spinach before using it to make the filling.
- Boursin Cheese: Boursin is a creamy soft cheese is flavored with garlic and herbs. Use your favorite variety.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for this Stuffed Mushrooms Recipe
- Prepare the Mushrooms: Clean and stem the mushrooms ahead of time. You can even partially cook them in a skillet with a little butter and garlic if you prefer a softer texture.
- Sauté the Spinach: Sauté the spinach until wilted and squeeze out any excess moisture. Let it cool completely.
Pro Tip for Boursin Cheese Mushrooms
If the spinach is too wet, it can dilute the flavor of the filling and make the mushrooms soggy. Make sure to squeeze out any excess moisture before adding it to the filling.
How to Make Cheesy Boursin Stuffed Mushrooms
These are the basic steps for making creamy garlic and herb cheese filled mushrooms. Refer to the full, printable recipe card below for detailed instructions.
1. Place Mushrooms on a Baking Sheet
Preheat the oven to 375 degrees 5. Line a rimmed baking sheet with parchment paper, then place mushroom caps on the sheet.
2. Make the Cheese Filling
Chop the mushroom stems. Then, melt butter in a large skillet over medium heat. Add mushroom stems and shallots, and cook for 4-5 minutes. Stir in garlic, spinach, and all purpose seasoning. Cook for 2 more minutes and remove from heat.
3. Make Cheese Mixture
In a medium bowl, combine Boursin, panko crumbs, parmesan cheese, and the mushroom mixture. Stir until combined.
4. Stuff the Mushrooms
Fill the cavity of each mushroom cap with the filling mixture and place on the prepared sheet. Sprinkle with panko breadcrumbs and drizzle with olive oil, then bake for 20 minutes or until golden brown.
How to Store, Reheat and Use Leftover Boursin Cheese Stuffed Mushrooms
- Storing: Store leftover mushrooms in an airtight container in the refrigerator.
- Reheating: Reheat in the microwave until warmed through.
- Using Leftovers: Leftover mushrooms will stay good for up to 3-5 days. Add them to omelets, casseroles or other dishes.
Variations and Substitutions for Stuffed Button Mushrooms
- Cream Cheese Spread: Use your favorite brand or flavor of cream cheese spread. Boursin Garlic and Herb or Shallot and Chive cheese are both recommended.
- Make Your Own Cheese: Make a homemade substitute for Boursin cheese by combining cream cheese with your favorite herbs and spices. You can also use goat cheese instead of cream cheese.
- Bacon: Try mixing bacon bits into the filling.
- Sausage Stuffed Mushrooms: Fill the tops of the mushrooms with crumbled sausage.
Recipe FAQs and Reader Interactions
Serve this recipe with fancy deviled eggs, glazed instant pot carrots, or glazed air fryer ham.
Freeze the mushrooms on a sheet, then transfer to a freezer bag to store.
Bake the mushrooms for 20 minutes, or until golden brown.
Clean mushrooms with a damp cloth or paper towel. Do not run under the sink.
Make sure to drizzle the mushrooms with olive oil before baking to the tboursin cheese stuffed mushrooms moist.
Expert Tips to Make Boursin Stuffed Mushroom Appetizer
- Choose the Right Mushrooms: Opt for medium-sized mushrooms with sturdy stems. Cremini or baby bella mushrooms are great choices.
- Gently Clean: Wipe the mushrooms with a damp paper towel to remove dirt. Avoid soaking them in water, as this can make them soggy.
- Reserve the Stems: Chop the stems and sauté them with the spinach for extra flavor and texture for the boursin cheese stuffed mushrooms.
- Chopped Parsley: Arrange the stuffed mushrooms on a platter with fine herbs. Sprinkle with parsley, fresh thyme, or chives for a visually appealing presentation.
Boursin Cheese Stuffed Mushrooms
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Ingredients
- 24 White Button Mushrooms, cleaned and stemmed
- 2 tablespoons Butter
- 1 Small Shallot, minced
- 5 ounces Baby Spinach, chopped
- 1 teaspoon All Purpose Seasoning
- 5.2 ounces Boursin Cheese, 1 package
- ½ cup Panko Breadcrumbs
- ¼ cup Grated Parmesan Cheese
- 1 tablespoon Olive Oil
Instructions
- Preheat oven to 375 degrees F.
- Line a rimmed baking sheet with parchment paper and set aside.
- Place mushroom caps on prepared sheet.
- Finely chop the stems and set aside.
- Melt butter in a large skillet over medium heat. Add chopped mushroom stems and shallots. Cook for 4-5 minutes or until mushroom stems and shallots are softened.
- Stir in garlic, spinach and all purpose seasoning blend. Cook for 2 minutes longer. Remove from heat.
- In a medium bowl, combine Boursin, Panko, parmesan cheese, and mushroom mixture. Stir until combined.
- Fill each mushroom cap with Boursin mixture and place on prepared sheet.
- Sprinkle with extra panko and drizzle with olive oil. Bake for 20 minutes or until golden brown.
Christina’s Notes
- Choose the Right Mushrooms: Opt for medium-sized mushrooms with sturdy stems. Cremini or baby bella mushrooms are great choices.
- Gently Clean: Wipe the mushrooms with a damp paper towel to remove dirt. Avoid soaking them in water, as this can make them soggy.
- Reserve the Stems: Chop the stems and sauté them with the spinach for extra flavor and texture.
- Chopped Parsley: Arrange the stuffed mushrooms on a platter with fine herbs. Sprinkle with parsley, fresh thyme, or chives for a visually appealing presentation.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.