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Boursin Stuffed Mushrooms

Garlicky Boursin Stuffed Mushrooms Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 16 oz cremini mushrooms (about 16 medium caps)
  • 5.2 oz Boursin Garlic & Fine Herbs cheese, softened
  • 2 tbsp unsalted butter, melted
  • 1/4 cup panko breadcrumbs
  • 2 tbsp grated Parmesan
  • 2 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper
  • Olive oil, for brushing

Method
 

  1. Wipe mushrooms clean with a damp paper towel, twist out stems, and arrange caps on a parchment-lined baking sheet. Brush with olive oil and season insides with salt and pepper.
  2. In a bowl, mash the Boursin with a fork until smooth. Stir in half the parsley and a pinch of black pepper.
  3. Spoon about 1 tsp of the cheese mixture into each mushroom cap, mounding it slightly.
  4. Preheat oven to 400°F (200°C). Combine panko, melted butter, Parmesan, and remaining parsley. Sprinkle over the mushrooms and bake for 18–20 minutes until golden and tender. Serve warm.

Notes

If the mushrooms release liquid during baking, carefully drain it off before serving. You can stuff the mushrooms up to 4 hours ahead (without the crumb topping), cover, and refrigerate; add the topping and bake just before serving.