Boursin Stuffed Mushrooms

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Do you like stuffed mushrooms? This has to be the easiest stuffed mushrooms recipe ever. It’s just mushroom caps, stuffed with Boursin herbed cheese, sprinkled with smoked paprika, and baked for about 8 minutes.

Boursin is a brand of spreadable cheese, similar in texture to a lightly whipped cream cheese (which you could easily substitute). The kind we use is peppered with garlic and herbs. A light dusting of smoked paprika is just a zingy accent.

The key is to bake the mushrooms only until they start to release water, and the water pools at the base of each stuffed mushroom in the baking dish. This way you know they are just cooked, but not dried out, and still have enough structure to perform admirably the job of the perfect finger food container for the herbed cheese.

Boursin Stuffed Mushrooms Recipe

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  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Makes 24 servings.

If Boursin is not available, try mixing 1/2 cup of cream cheese (or 1/2 cup drained ricotta) with a minced clove of garlic, and a tablespoon of minced fresh herbs such as parsley and chives. You can easily double, treble, or quadruple the recipe. You can stuff the mushrooms in advance, but only cook them right before serving.

Ingredients

  • 24 cremini mushroom caps, about 1 1/2 inches wide (with stems about 3/4  pound total)
  • 5 ounces Boursin garlic and herb cheese at room temperature
  • 1/2 to 1 teaspoon of smoked paprika

Method

Boursin Stuffed Mushrooms from Simply Recipes

1 Brush any dirt off the mushrooms and remove the stems.

Boursin Stuffed Mushrooms from Simply RecipesBoursin Stuffed Mushrooms from Simply Recipes

2 Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.  Place the mushrooms on a rimmed baking pan (to prevent the mushrooms from rolling off the pan). Sprinkle the tops with a little smoked paprika.

3 Bake at 350°F (175°C) for 8 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture.  Remove and cool a minute or two, then serve.

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Boursin Stuffed Mushrooms from Simply Recipes

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Showing 4 of 28 Comments

  • Susan

    What about adding bacon and cheddar cheese

  • Ann

    Made these for New Years Eve and they were wonderful! They were not dried out at all. Our guests loved them. Based on a comment, I did finely dice a few stems just to give the cheese some substance. Baked 8 minutes and they were perfect. This will definitely be one of my go-to appetizers. So quick, so easy!

  • Marta

    Elise…count me in as one of your fans! Love all of your recipes especially the Mexican inspired ones. In this particular recipe, do you think you could substitute white button ‘shrms? Pls advise & thank you for all your contributions :)

  • miss kultur

    I don’t know, I had high hopes based on all the positive reviews here, but this didn’t do it for me. The mushrooms turned out dry and uncooked on the bottom, and not at all moist on the top either. Not sure what I did wrong, but I will sit this one over, even though it sounded very promising and fast and easy.

  • Laura

    I have been making stuffed mushrooms w/ Borsin Cheese for at eat 10 years now and the only thing I really do different from this recipe is sprinkle a little bit of white wine over them and add a little to the baking pan. I cook them until the cheese just gets a slight bit golden The wine really gives it a nice zinger and my guests always eat them -gone!

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