Description
Delicious and elegant Boursin-Stuffed Mushrooms featuring savory mushroom caps filled with a creamy mixture of Boursin cheese, sautéed mushroom stems, onions, garlic, fresh parsley, Parmesan, and breadcrumbs, then baked to golden perfection. An ideal appetizer or party snack full of rich flavors and satisfying textures.
Ingredients
Scale
Filling
- 2 Tbsp. unsalted butter
- 20 button mushrooms, stems chopped, caps reserved
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp. finely chopped fresh parsley, plus more for sprinkling
Cheese Mixture
- 1 (5.2-oz.) block Boursin cheese
- 1/2 cup plain breadcrumbs, plus more for sprinkling
- 1/2 cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Finishing
- Extra-virgin olive oil, for drizzling
Instructions
- Prepare the Filling: Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, melt the unsalted butter. Add the chopped mushroom stems, finely chopped yellow onion, minced garlic, and 1 tablespoon of chopped fresh parsley. Sauté the mixture, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes.
- Mix the Cheese Filling: Transfer the cooked mushroom stem mixture to a medium bowl. Add the Boursin cheese, plain breadcrumbs, and grated Parmesan. Season the mixture with kosher salt and freshly ground black pepper to your taste. Mix everything thoroughly until well combined.
- Stuff the Mushrooms: Using a spoon, fill the reserved mushroom caps evenly with the Boursin mixture. Arrange the stuffed mushrooms on a baking sheet. Sprinkle additional breadcrumbs over the tops and drizzle each mushroom cap lightly with extra-virgin olive oil. Garnish with more chopped fresh parsley.
- Bake: Place the baking sheet in the preheated oven and bake the mushrooms for about 20 minutes, or until the tops are deeply golden and the mushrooms are cooked through. Remove from the oven and serve warm.
Notes
- For best results, choose mushrooms that are clean and dry with firm caps.
- You can prepare the filling mixture ahead of time and stuff the mushrooms just before baking.
- To make the dish gluten-free, substitute plain breadcrumbs with gluten-free breadcrumbs.
- Serve these as an elegant appetizer for gatherings or a savory snack.
Nutrition
- Serving Size: 3-4 stuffed mushroom caps (approx. 100g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
