It doesn’t get any easier than this for an impressive appetizer than these Boursin stuffed mushrooms. Great as a side with grilled steaks, too. Creamy garlic and herb cheese filled in the mushrooms of your choice.
Look at these simple ingredients. Separate and pedestrian. Nothing special, right? Oh my friends, this is one recipe you will keep in your back pocket to bring out for any time you want to really, really impress the crowd! I was skeptical. Stuffed mushrooms are supposed to be work and a lot of it. Until now. The recipe is basically: Stem, fill, bake, delight, gone!
The cheese is the secret. Boursin is a creamy soft cheese with garlic and herbs already in the package! If you have to bring an appetizer to the party, this will be the party. I think you should double it. But grab one for yourself out of the oven first because once they hit the appetizer table, they will disappear.
Boursin Stuffed Mushrooms
Ingredients
- 1 5.2 oz. pkg. Boursin Garlic and Fine Herbs cheese
- 1 pound fresh mushrooms Cremini or Baby Bellas
- Fresh parsley to taste
Instructions
- Preheat oven to 350 degrees F.
- Wipe mushrooms and remove stems.
- Using a spoon, spread cheese into mushroom caps and place on baking sheet.
- Bake for 30 minutes.
- Remove from oven and immediately sprinkle with parsley.
- Serve warm.
Recipe adapted from CD Kitchens.
I added feta to my Boursin cheese mixture. It hits all the right notes. Great party food, Thank Sally!
These are one of my favorite appetizers! My friend makes these for our dinner club and they are ALWAYS a hit.
The only thing about this recipe is that I wish I’d made 10x the amount of mushrooms. These are a favorite in our house!
These mushrooms are SO GOOD– I’ve made them for two different events. I absolutely love the cheesy center!
Made these to go with our dinner and they were absolutely fabulous! I cant believe how easy they were to make.
Hi Jennifer, this is one of my favorite appetizers or dinner accompaniments because they are so easy and yet so delicious. I appreciate your comment. Thank you!
These mushrooms are to die for! I’m excited to share them with my family. Thanks Sally!
Thanks, Harvey! I hope the family likes them as much as you do. 🙂
I made these for a get together and never got to try one they went so fast! ” Best ever” is all I heard from everyone. I followed the recipe as posted except for a tip I got from Cooks magazine. After the clean and remove stem, arrange mushrooms gill side down on paper towel lined plate and microwave for 5-10 mins to drain moisture from mushrooms. Allow mushrooms to cool before stuffing, then bake. Mushrooms are more firm after baking.
Excellent! I made for a party and everyone loved the. I tripled the recipe & sprinkled crumbled bacon on top. A definite keeper!
I have made these many times, and they always disappear so fast! What a great recipe. I put the stuffing into a ziploc bag with a corner cut off and squeeze it into the caps, it’s less messy. Thanks for sharing Sally!
Love this meat-less option! Making for our Jingle Mingle 🙂
Just made these again with fresh basil leaves on top!! Yummy!!!
Kim, I’m also making these again tomorrow and will be sure to add fresh basil as well. 🙂
This one may have to replace my stuffed mushroom recipe!!
Ooooh…just found another recipe to make for this weekend!! Thanks Gooddinnermom!! 🙂