My Spinach and Boursin Cheese Stuffed Mushrooms take seven ingredients and only thirty-five minutes. The garlic and herb cheese does all the flavor work for you. Panko on top goes golden and crisp in the oven. They come off the sheet pan looking like something from a restaurant.
Mushrooms are such a great addition to so many different dishes. Some of my favorites are my Caramelized Mushrooms and Onions and my Sausage Cream Cheese Filled Mushrooms.
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Why this Boursin Stuffed Mushroom Recipe is a Keeper
These are the easy appetizer I make when I want maximum impact for minimum effort. Here is why.
- Looks Impressive: Golden panko tops and creamy filling make these look far more involved than they are. They are great for a holiday party.
- Seven Simple Ingredients: Boursin brings the garlic and herbs already built in, so there is nothing to season from scratch.
- Thirty-Five Minutes: Fifteen to prep and twenty in the oven. That is the whole commitment.
- Assemble Ahead: Stuff them up to a day early and bake right before guests arrive.
- Serve with these Appetizers: Try my Blueberry Mini Brie Bites and my Prosciutto Wrapped Asparagus.
What Type of Mushrooms Are Best for Stuffing?
White button mushrooms are what this recipe calls for, and they hold their shape well. Cremini mushrooms and baby bella both work. So do portobellos if you want larger, more substantial portions.
Pick medium-sized caps with sturdy mushroom stems. Smaller mushrooms bake faster than larger ones, so watch them.
Pro Tip for My Appetizer Recipe
Never rinse mushrooms under the tap. They soak up water and turn soggy in the oven.
A quick wipe with a damp paper towel removes the dirt without adding moisture.
Ingredient Notes for Cheese Stuffed Mushrooms
Short list, and the cheese is doing most of the heavy lifting.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- White Button Mushrooms: Twenty-four ounces gives you enough caps for six servings. Remove the stems before filling.
- Boursin Cheese: The Garlic and Fine Herbs variety is what I use. Shallot and Chive works too.
- Panko Bread Crumbs: These breadcrumbs go into the filling and give it structure so it does not collapse.
- Fresh Parsley: Two tablespoons chopped brightens the rich filling. Dried is not a good substitute here.
- Unsalted Butter: Melted butter binds the filling and helps the panko brown properly.
Variations and Substitutions – Sausage Stuffed Mushrooms
These soft cheese stuffed mushrooms take swaps easily. Try one of these.
➡️ Swap the Cheese Spread: Any garlic and herb cream cheese spread works in place of Boursin.
➡️ Make Your Own Boursin: Beat softened cream cheese with dried herbs and garlic for a homemade version.
➡️ Use Goat Cheese: It brings tang that plays well against the earthiness of the mushrooms. Top with parmesan cheese.
➡️ Add Bacon: Mix crumbled cooked bacon or sausage into the filling for salt and crunch.
➡️ Try Sausage: Crumbled cooked sausage folded in turns these into a heartier appetizer.
Kitchen Tools To Make Soft Cheese Stuffed Mushrooms
- Rimmed Baking Sheet: The rim matters, since the mushrooms release liquid as they bake. Shop here: Rimmed Baking Sheets
- Mixing Bowls: One medium bowl is all you need for the filling. Shop here: Mixing Bowls
- Measuring Spoons: The salt, pepper and parsley are all small measures. Shop here: Measuring Spoons
How to Make Boursin Cheese Stuffed Mushrooms
These easy to make spinach and Boursin stuffed mushrooms are the kind of easy appetizer that feels instantly special. They bake up tender with golden, buttery tops. They are perfect for holidays, game days, or any night you want a simple, crowd‑pleasing bite.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Clean the mushrooms with a damp paper towel and remove the stems. Squeeze all the liquid out of the thawed spinach and chop to bite size pieces.
- Combine the Boursin, spinach, panko breadcrumbs, parsley, salt, pepper and melted butter in one bowl.
- Stuff the Mushrooms: Fill each large mushroom cap, mounding the filling slightly on top.
- Bake at 375 degrees F for 18 to 20 minutes until golden.
- Rest two to three minutes before serving warm.
Prep Ahead and Short Cuts to Make these Boursin Stuffed Mushrooms
This is one of the better make-ahead appetizers. These stuffed mushrooms are easy to adapt.
➡️ Stuff Them a Day Early: Assemble completely, cover and refrigerate for up to 24 hours before baking.
➡️ Clean Mushrooms Ahead: Wipe and stem them in the morning so assembly takes five minutes.
➡️ Mix Filling in Advance: The filling holds well in a sealed container in the fridge.
➡️ Chop Parsley Early: Prep the parsley whenever you have a spare minute and store it damp.
➡️ Bake Straight From Cold: Add a couple of minutes if the stuffed mushrooms are going in cold.
Alternate Cooking Methods for Spinach Stuffed Mushrooms
The oven is standard, but there are a couple of other options.
- Broil to Finish: Run them under the broiler for one to two minutes after baking for a crisper top.
- Use an Air Fryer: Cook at 375 degrees F in a single layer, checking early since they cook faster.
- Soften Caps First: Pre-cook the caps briefly in butter and garlic if you prefer a softer texture.
Can You Freeze Boursin Cheese Stuffed Mushrooms?
Unbaked stuffed mushrooms freeze well. Freeze on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
How Do I Keep the Mushrooms from Getting Soggy?
Use larger mushrooms, remove the gills if they’re very moist, and bake on a parchment-lined sheet pan so excess moisture can evaporate.
How to Store, Reheat and Use Leftovers
- Storing: Keep boursin cheese stuffed mushrooms in an airtight container in the refrigerator for up to three days. Freezing is not recommended.
- Reheating: Warm them in a 350 degree F oven for eight to ten minutes. The microwave works but softens the panko topping.
- Using Leftovers: Chop them into omelets or scrambled eggs. They also work stirred into a casserole or served alongside fancy deviled eggs.
Expert Tips for Making Spinach Cheese Stuffed Mushrooms
These are the details that keep this savory appetizer from going wrong.
➡️ Match the Sizes: I pick mushroom caps that are roughly the same size so they finish baking at the same time.
➡️ Wipe Never Rinse: I use a damp paper towel every time, since washed mushrooms bake up watery.
➡️ Mound the Filling: I heap it slightly above the rim so the tops brown and look generous.
➡️ Broil at the End: After you bake the mushrooms, I give them a minute under the broiler when I want a crispier top.
➡️ Garnish Before Serving: I scatter fresh parsley, thyme or chives over the platter for color over the boursin cheese stuffed mushrooms.
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Boursin Cheese Stuffed Mushrooms
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Ingredients
- 24 ounces White button mushrooms
- 5.2 ounces Boursin Garlic & Fine Herbs cheese
- ½ cup Frozen Spinach, thawed and squeezed
- ½ cup Panko bread crumbs
- 2 tablespoons Fresh parsley, chopped
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 tablespoons Unsalted butter, melted
Instructions
- Preheat the oven to 375℉. Line a baking sheet with parchment paper.
- Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and arrange the mushroom caps on the prepared baking sheet.
- In a medium mixing bowl, combine the Boursin cheese, spinach, panko bread crumbs, parsley, salt, black pepper, and melted butter. Stir until evenly combined.
- Spoon the filling into each mushroom cap, dividing it evenly among the mushrooms.
- Press the filling lightly into the mushrooms and mound it slightly on top.
- Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
- Remove from the oven and allow the mushrooms to cool for 2 to 3 minutes before serving.
- Serve warm.
Christina’s Notes
- Wipe Do Not Wash: Rinsing mushrooms makes them absorb water and bake up soggy.
- Match Cap Sizes: Similar sized mushrooms finish baking at the same time.
- Mound the Filling: Heaping it above the rim gives you better browning on top.
- Do Not Freeze: Mushrooms release moisture when thawed and turn soft.
- Store Refrigerated: Keep leftovers in an airtight container for up to three days.
- 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.
I love Boursin cheese this is an excellent recipe.