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