These Boursin stuffed mushrooms are a tasty treat! They are filled with creamy Boursin cheese, garlic, and herbs, making them super flavorful and satisfying.
They’re a hit at parties, and guess what? I can’t resist sneaking a few before serving! Perfect for impressing guests or just enjoying on a cozy night in!
Key Ingredients & Substitutions
Mushrooms: Large white or cremini mushrooms are the best for stuffing. If these aren’t available, you could also use portobello mushrooms for a heartier bite.
Boursin Cheese: This garlic and herb cheese adds a unique flavor. If you can’t find it, a blend of cream cheese with fresh herbs and garlic can work too.
Cream Cheese: It helps create a creamy texture. You can substitute it with mascarpone if you’re looking for a richer flavor, or use a dairy-free cream cheese for a vegan option.
Panko Breadcrumbs: These add a nice crunch. If you don’t have panko, regular breadcrumbs can be used, though they might not be as crispy.
How Do I Sauté Mushroom Stems Without Overcooking?
Sautéing the mushroom stems is key to enhancing their flavor. Here’s how to do it without making them too soft:
- Heat your olive oil in a skillet over medium heat. This keeps the heat consistent.
- Add the chopped stems and stir occasionally to ensure even cooking.
- Sauté for 3-4 minutes. You want them soft, but with a little bite left. This helps retain flavor and texture in the final dish.
Stay close and check often to avoid overcooking – nobody likes mushy stuffing!
What’s the Best Way to Stuff the Mushrooms?
Filling mushrooms can be tricky, but here’s a simple strategy:
- Use a small spoon or a piping bag to fill the mushroom caps. Don’t be shy; pack the filling in slightly mounded.
- Leverage the edges of the mushroom to help guide the filling. This makes for a neat presentation.
Make sure to fill them generously, as the cheese will melt and spread during baking. Happy stuffing!
Boursin Stuffed Mushrooms
Ingredients You’ll Need:
- 16 large white or cremini mushrooms, stems removed and saved
- 1 (5.2 oz) package Boursin garlic & herb cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Lemon wedges (optional, for serving)
Time Needed:
This recipe will take you about 15-20 minutes for preparation, plus 20-25 minutes for baking. So, in total, expect around 40-45 minutes before you can enjoy these delicious stuffed mushrooms!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it; this will prevent sticking and make cleanup easier later.
2. Prep the Mushrooms:
Gently clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems and set them aside for later use. You’ll want to chop these stems finely for the filling.
3. Sauté the Stems:
In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and sauté for about 3-4 minutes until they are softened. Once done, remove them from the heat and set aside to cool slightly.
4. Make the Cheese Filling:
In a mixing bowl, combine the Boursin cheese, softened cream cheese, grated Parmesan, garlic powder, chopped parsley, and the sautéed mushroom stems. Season with salt and pepper. Mix everything together with a fork or a spatula until it’s smooth and well combined.
5. Stuff the Mushrooms:
Using a spoon, carefully fill each mushroom cap with the cheese mixture. Press slightly to create a nice mound on top, giving them an appetizing appearance.
6. Add the Crunchy Topping:
Sprinkle the panko breadcrumbs evenly over all the stuffed mushrooms. This addition will give each bite a delightful crunch!
7. Bake the Mushrooms:
Place your stuffed mushrooms on the prepared baking sheet or dish and pop them in the preheated oven. Bake for 20-25 minutes, or until the mushrooms become tender and the tops are golden brown and crispy.
8. Garnish and Serve:
Once baked, remove the mushrooms from the oven and let them cool for a couple of minutes. Garnish with extra chopped parsley for a pop of color and flavor. Serve warm, and don’t forget to squeeze a little lemon juice over the top if you’d like a zesty lift!
Enjoy these savory Boursin Stuffed Mushrooms as a delightful appetizer or side dish! Perfect for impressing guests or indulging in a cozy night at home.
Can I Use Different Types of Cheese?
Absolutely! If you can’t find Boursin, you can create a similar flavor by mixing cream cheese with minced garlic, fresh herbs, and a bit of salt. Alternatively, flavored cream cheese varieties can also work well.
What Should I Do If I Have Leftover Filling?
Great question! If you have leftover filling, you can use it as a spread on crackers or bagels. Alternatively, you can stuff other vegetables like bell peppers or zucchini with the mixture and bake them.
How Do I Store Leftover Stuffed Mushrooms?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, about 10-15 minutes.
Can I Make These Ahead of Time?
Yes, you can prepare the stuffed mushrooms in advance! Assemble them and store them in the refrigerator for up to 24 hours before baking. Just be sure to let them sit at room temperature for about 20 minutes before placing them in the oven.
