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If you’ve ever found yourself hovering near the appetizer table hoping no one notices how many Boursin Stuffed Mushrooms you’ve already eaten… same.
These little two-bite wonders are creamy, garlicky, and just fancy enough to make people think you spent way more time in the kitchen than you actually did.
They are one of my favorite recipes where mushrooms are the star, along with my Hungarian Mushroom Soup, Country Mushroom Gravy, and my Asparagus Mushroom Fettuccine Alfredo.
Reasons You’ll Want to Make This
These savory stuffed mushrooms are pure comfort in appetizer form. The creamy garlic Boursin cheese melts beautifully inside the mushroom caps, while the crispy parmesan-panko topping gives each bite a little crunch. They’re rich and flavorful without being heavy, and the smell alone will have everyone hovering near the oven.
This is one of those recipes I’ve made for years because it checks every box. They’re quick to prep, guaranteed crowd-pleaser, and just as delicious as any restaurant version. And because they’re vegetarian, they fit in perfectly at just about any gathering.
What You’ll Need To Make Them
You can find the full ingredient list in the recipe card below, but here’s the short version.
All you need are mushrooms, Boursin cheese, garlic, butter, sharp cheddar, parsley, parmesan, and panko breadcrumbs. The mushroom stems get cooked down with butter and garlic for extra flavor before being mixed into the filling. That filling gets piped into the caps and coated with the crumb mixture for the perfect golden top.
I use a similar process when I make my Bacon Bleu Cheese Stuffed Mushrooms.
How to Make Boursin Stuffed Mushrooms
Full ingredients and instructions are in the recipe card below, but here’s a quick overview.
Start by removing the stems from the mushrooms and dicing them finely. Sauté the stems with garlic and butter until golden and fragrant.
Mix that with Boursin, cheddar, parsley, and a touch of cayenne for warmth. Spoon or pipe the mixture into the mushroom caps.
roll each one in a parmesan-panko mix, and bake until bubbly and golden brown.
I like to bake mine in a mini muffin tin. It keeps the mushrooms upright, evenly cooked, and out of the little puddles of liquid they release.
Make Ahead, Storage, and Reheating
These mushrooms are perfect for entertaining because they can be made ahead and baked just before serving.
- To make ahead: Assemble the stuffed mushrooms up to a day in advance, cover them tightly with plastic wrap, and refrigerate. When you’re ready to serve, bake them straight from the fridge (add 2–3 extra minutes of baking time).
- To store: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm them in a 350°F oven or air fryer for about 5–7 minutes until the filling is hot and the topping is crisp again. Avoid microwaving as they’ll turn soft and lose that perfect texture.
Learn From Me
These are so good and borderline habit forming. I’ve “taste tested” half a batch before the party even started.
The trick is to serve them warm, right out of the oven, when the cheese is perfectly creamy and the tops are crisp.
Make them once and you’ll understand why this savory stuffed mushrooms recipe has been a go-to in my kitchen for years.
More Boursin Recipes
Did you know that Boursin cheese is incredibly flavorful and so easy to incorporate into a variety of recipes. Here are just a few of my recipes that use Boursin cheese as a key ingredient.
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Ingredients
- 24 mushrooms (large button)
- 1 tablespoon butter
- 5 cloves garlic minced
- 10.4 ounces Boursin cheese (two 5.2 ounce packages, I used garlic & chive)
- 1 cup cheddar extra sharp white, grated
- 1/2 teaspoon cayenne pepper
- 1/2 cup fresh parsley minced, divided
- 1/4 cup panko bread crumbs
- 1/4 cup parmesan minced
Instructions
- Trim the very bottoms of the 24 mushrooms stems and discard. Remove the stems from the caps and dice the stems into small pieces.
- Preheat oven to 350°F. Spray a mini muffin tin with oil. You can bake these on a cookie sheet, but the mini muffin tin keeps the mushrooms moist and from rolling. Add the mushroom caps, cavity side up, to the mini muffin tins.
- In a heavy bottom pan over medium high heat, melt 1 tablespoon butter. Add diced mushroom stems and allow to cook, undisturbed, until the bottoms start to turn golden brown, about 5 minutes. Add minced 5 cloves garlic, stir, and continue to cook until garlic is fragrant, about 2 minutes. Remove from heat.
- In a small bowl, combine 10.4 ounces Boursin cheese cheese, shredded sharp 1 cup cheddar, 1/2 teaspoon cayenne pepper, half of the 1/2 cup fresh parsley, and the cooked mushroom stems with garlic. Mix thoroughly. Add to plastic bag, snip off the corner, and squeeze stuffing mixture into each mushroom until it has all been used.
- In a small bowl, combine remaining parsley, 1/4 cup panko bread crumbs, and 1/4 cup parmesan. Roll stuffed mushroom in mixture so that the bread crumb mixture sticks to the soft cheese mixture. Return mushrooms to mini muffin tin.
- Bake in preheated oven for 20 minutes or until the tops are just starting to turn golden brown. If filling spills out during cooking process, just use a spoon to push it back on when you remove them from the oven. Serve warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the absolute BEST stuffed mushrooms ever!! I love that they don’t have meat in them and still have SO much flavor!
Quick question – if you have extra filling, can it be frozen and still have all that great flavor down the road? If so, how long does it last frozen? Thanks!
Glad you liked them! I’ve never frozen leftover filling. I *think* it would work, but would also worry that the mushrooms would release excess liquid when the mixture thaws, so I can’t say for sure.
How long can I freeze or refrigerate extra stuffing?
If you refrigerate, I would use within a day or two.
Stuffed mushrooms are one of our favorite appetizers when we are entertaining! The mini muffin pan hack is genius!
I love all kinds of stuffed mushroom recipes! Thank you for this awesome variation!
I love mushrooms in so many dishes and made your recipe and fell in love even more. These are little bites of heaven, thanks for the inspiration.
so much flavour in one bite!
I can’t believe I never thought to use the mini muffin pan. Mushrooms don’t roll over. Duh!