These Boursin cheese stuffed mushrooms are the easiest and most flavorful bite-sized appetizer that are so satisfying and super simple! Ready in just 45 minutes, these cheesy mushrooms are a great shareable appetizer for entertaining.
These stuffed mushrooms are the most delicious poppable appetizer filled with Boursin cheese. If you've never had Boursin it's an herby spreadable cheese delicious cold, but when baked it becomes perfectly creamy and the best mushroom filling. With a panko bread crumbs topping, they have the tastiest satisfying crunch.
This is my new favorite appetizer, and if you like Boursin then you need to add these into your recipe rotation. They look so pretty arranged on a plate or platter, and are perfect for sharing with guests. They're also not super filling, so they make for an ideal holiday appetizer before a main meal!
Looking for another easy appetizer for entertaining? We think you'll love our Baked Brie and Preserves! For another bite-sized option check out our Brie Toasts with Prosciutto and Fig Jam.
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Why You'll Love these Boursin Stuffed Mushrooms
- They're the perfect appetizer! If you're making these before a main course they're not super filling and a nice small bite size! Since they're individual it also makes them perfect for serving at dinner parties or any gathering.
- They're a fun way to use Boursin cheese. If you love Boursin and are looking for a new recipe to use it in then you will love these easy mushrooms.
- The recipe only uses a handful of ingredients. Thanks to the herb flavor of the Boursin and some simple toppings these little mushrooms have a ton of flavor without requiring many ingredients at all!
Ingredients for the Stuffed Mushrooms
This recipe has a very simple list of ingredients and we've included some substitution options below.
- Whole baby bella, baby pearl, or button mushrooms - To clean the mushrooms, wipe them gently with a damp paper towel to remove any dirt. To hollow them out, I find it easiest to cut around the stem with a sharp knife then pull out the stem with my fingers. You can then use a small spoon to gently clean out the inside. I find 1 package of Boursin fills about 20-24 small mushrooms that are about 12 ounces total. You can use medium sized mushrooms if you like but you might need more Boursin and to adjust the cooking time.
- Olive oil - Drizzling and rubbing the uncooked mushrooms with olive oil will help them brown up in the oven. Combining a little olive oil with the panko will also ensure the bread crumbs become golden brown in the oven!
- 1 package Boursin cheese - I used the garlic and fine herbs flavor and found 1 package enough to fill the 20-24 baby mushrooms. To stuff the mushrooms I recommend using your fingers with kitchen gloves to pack the cheese in without breaking the mushrooms. As a substitute I would recommend an herbed goat cheese.
- Panko bread crumbs - Add the best crunch! Make sure to season them with salt and pepper.
- Thyme - Fresh thyme adds the best flavor to the panko crumbs and pairs well with the Boursin. Sprinkle the finished mushrooms with some additional for garnish. You could also garnish the mushrooms with fresh parsley in place of the thyme.
- Honey - Adds a sweetness which pairs so well with the herby cheese and the mushrooms! Don't be shy with drizzling.
- Balsamic glaze - Adds some acidity and extra flavor which goes amazingly with the Boursin! I recommend using glaze instead of regular balsamic vinegar as it has a milder and sweeter flavor and won't make the panko soggy.
See recipe card below for quantities.
Step by Step Instructions
This is a quick appetizer that's ready in about 45 minutes and is super easy to make!
Step 1: Preheat oven and prepare a baking sheet. Preheat oven to 400ยฐF. Line a baking sheet with parchment paper.
Step 2: Prepare the mushrooms. Hollow out the mushrooms and place them upside down on the baking sheet. Drizzle with olive oil and rub the mushrooms until they are evenly coated then turn them upright.
Step 3: Stuff the mushrooms with Boursin. Open a package of Boursin cheese and stuff each mushroom cavity to the top, packing the cheese in slightly so it's flattened. I find it easiest to do this with your hands, using kitchen gloves.
Step 4: Combine the panko with olive oil and seasonings. In a small bowl combine the panko with a drizzle of olive oil, stirring and adding more oil if needed until the panko is completely coated. Stir in thyme and season with salt and pepper.
Step 5: Top each mushroom with panko. Top each filled mushroom with some of the panko, piling it up a little.
Step 6: Bake the mushrooms. Bake for 15-20 minutes until the cheese is bubbling and the panko is golden brown. Remove from oven.
Step 7: Finish the baked mushrooms with garnishes. Add mushrooms to a plate and drizzle with honey and balsamic glaze. Sprinkle with additional thyme, salt, and pepper, then enjoy immediately.
Tips for Making these Boursin-Stuffed Mushrooms
- Be gentle when removing the mushroom stems so that the sides of the mushrooms don't break.
- When adding in the Boursin, try to pack it until it's flat. This will make it easier to add on the panko, and the Boursin will also puff up and expand a little once baked.
- Don't under-salt the panko as the saltiness pairs well with the creamy Boursin. I also recommend adding a hearty drizzle of the honey and balsamic glaze and a good amount of fresh thyme as they add some great flavor.
FAQs
If you want to incorporate some additional cheesy flavor you can add in some grated parmesan to the panko!
These would be amazing for a Thanksgiving dinner appetizer, a Christmas party addition, or for any holiday dinners or special occasion! These little bites can also be a great appetizer for sharing any day of the week.
For best results I recommend using smaller mushrooms, but if you can only find bigger ones at your grocery store then medium ones will work.ย I think if the mushrooms are too big the amount of Boursin in each would be overpowering.
Storing and Freezing
These mushrooms are definitely best served right away but leftovers can be stored in an airtight container in the refrigerator for 2-3 days. I recommend reheating them in the toaster oven or oven so that the panko has a chance to crisp back up.
I do not recommend freezing these.
Did you try this recipe? If so please leave a โญ๏ธ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
๐ Recipe
Boursin Cheese Stuffed Mushrooms (Easy Appetizer!)
Ingredients
- 20-24 whole baby bella, baby pearl, or button mushrooms about 12 ounces, cleaned off with a damp paper towel to remove any dirt
- 1 tablespoon olive oil divided, more as needed
- 1 package Boursin cheese garlic and fine herbs flavor (see note)
- โ cup panko bread crumbs
- 1 teaspoon thyme fresh, chopped, plus additional for topping
- kosher salt
- black pepper
- honey for drizzling
- balsamic glaze for drizzling
Instructions
- Preheat oven to 400ยฐF. Line a baking sheet with parchment paper.
- Hollow out the mushrooms and place them upside down on the baking sheet. Drizzle with olive oil and rub the mushrooms until they are evenly coated then turn them upright.20-24 whole baby bella, baby pearl, or button mushrooms, 1 tablespoon olive oil
- Open a package of Boursin cheese and stuff each mushroom cavity to the top, packing the cheese in slightly so it's flattened. I find it easiest to do this with your hands, using kitchen gloves.1 package Boursin cheese
- In a small bowl combine the panko with a drizzle of olive oil, stirring and adding more oil if needed until the panko is completely coated. Stir in thyme and season with salt and pepper.1 tablespoon olive oil, โ cup panko bread crumbs, 1 teaspoon thyme, kosher salt, black pepper
- Top each filled mushroom with some of the panko, piling it up a little.
- Bake for 15-20 minutes until the cheese is bubbling and the panko is golden brown. Remove from oven.
- Add mushrooms to a plate and drizzle with honey and balsamic glaze. Sprinkle with additional thyme, salt, and pepper, then enjoy immediately.honey, balsamic glaze
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