why make this recipe
Boursin Stuffed Mushrooms are a fantastic choice for any gathering. They are easy to make and deliver a burst of flavor in every bite. The creamy Boursin cheese blended with fresh herbs and the meaty mushrooms create a perfect appetizer that will impress your guests. Plus, they are versatile enough to fit any occasion, from casual get-togethers to elegant dinner parties.
how to make Boursin Stuffed Mushrooms
Ingredients:
- 1 lb Mushrooms (Small, firm cremini or button mushrooms)
- 1 tbsp Butter (Used for sautéing)
- 0.5 small Onion (Minced yellow onion)
- 1 sprig Thyme (Leaves, chopped)
- to taste Black Pepper (Freshly cracked)
- 1 package Boursin Cheese (5.2 oz, softened)
- 0.25 cup Panko Crumbs (For crunchy topping)
- 2 tbsp Parmesan Cheese (Finely grated)
- 1 tbsp Parsley (Finely chopped)
- 1 tbsp Olive Oil (For drizzling)
Directions:
- Preheat your oven to 350°F (175°C).
- Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set them aside.
- In a skillet, melt the butter over medium heat. Add the minced onion and cook until soft, about 3-4 minutes.
- Chop the mushroom stems finely and add them to the skillet. Add the chopped thyme and black pepper to taste. Cook for another 3-5 minutes until everything is tender.
- In a bowl, mix the cooked onion and mushroom stems with the softened Boursin cheese until well combined.
- Stuff each mushroom cap with the Boursin mixture, pushing it in slightly.
- In a separate bowl, combine the Panko crumbs, Parmesan cheese, and parsley. Sprinkle this mixture on top of each stuffed mushroom.
- Place the stuffed mushrooms on a baking sheet. Drizzle with olive oil.
- Bake in the preheated oven for about 20-25 minutes, or until the tops are golden brown.
how to serve Boursin Stuffed Mushrooms
Serve the Boursin Stuffed Mushrooms warm from the oven as an appetizer. You can also present them on a beautiful platter with a sprinkle of fresh parsley for added color. They pair well with cocktails, wine, or a refreshing non-alcoholic beverage.
how to store Boursin Stuffed Mushrooms
If you have leftovers (which is rare!), let the stuffed mushrooms cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10 minutes until warmed through.
tips to make Boursin Stuffed Mushrooms
- Use fresh herbs for a more vibrant flavor.
- Feel free to experiment with different cheese flavors from Boursin, such as garlic and herbs or pepper.
- Make sure the mushrooms are firm so they hold their shape while baking.
variation
You can add cooked sausage or bacon bits to the cheese mixture for extra flavor. For a vegetarian option, you can use finely chopped spinach or sun-dried tomatoes mixed with the cheese.
FAQs
Q: Can I make these ahead of time?
A: Yes, you can prepare the stuffed mushrooms a day in advance and refrigerate them. Bake just before serving.
Q: Are these muffins gluten-free?
A: To make them gluten-free, you can substitute the Panko crumbs with gluten-free breadcrumbs.
Q: Can I freeze the stuffed mushrooms?
A: Yes, you can freeze them before baking. Thaw in the refrigerator overnight before baking as directed.
Boursin Stuffed Mushrooms
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Delicious Boursin cheese-stuffed mushrooms for a perfect appetizer at any gathering.
Ingredients
- 1 lb Small cremini or button mushrooms
- 1 tbsp Butter
- 0.5 small Minced yellow onion
- 1 sprig Chopped thyme
- to taste Freshly cracked black pepper
- 1 package (5.2 oz) Softened Boursin cheese
- 0.25 cup Panko crumbs
- 2 tbsp Finely grated Parmesan cheese
- 1 tbsp Finely chopped parsley
- 1 tbsp Olive oil for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set them aside.
- In a skillet, melt the butter over medium heat. Add the minced onion and cook until soft, about 3-4 minutes.
- Chop the mushroom stems finely and add them to the skillet. Add the chopped thyme and black pepper to taste. Cook for another 3-5 minutes until everything is tender.
- In a bowl, mix the cooked onion and mushroom stems with the softened Boursin cheese until well combined.
- Stuff each mushroom cap with the Boursin mixture, pushing it in slightly.
- In a separate bowl, combine the Panko crumbs, Parmesan cheese, and parsley. Sprinkle this mixture on top of each stuffed mushroom.
- Place the stuffed mushrooms on a baking sheet. Drizzle with olive oil.
- Bake in the preheated oven for about 20-25 minutes, or until the tops are golden brown.
Notes
Serve warm and can be made ahead of time. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American