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
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
1 Brush any dirt off the mushrooms and remove the stems.
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.
Yield: Makes 24 servings.
Made these last night but added some crab meat I had leftover from something else. about a 1/4 of a cup. That was a very nice touch. Next time I am adding the chopped stems and onion and will pre cook them. Boursin a nice idea
The crabwith the Boursin sounds decadent. Yum.
Good to know about the water…great appetizer!
I do these with pimento cheese. You know that Southerners never get enough pimento cheese! :)
We made Julia Child’s stuffed mushrooms on Christmas this year. They were delicious! But yours sound much easier and look oh so yummy! I’ll be trying these next.
I love anything Boursin! These look fabulous. Perfect and easy for New Years appi’s ; )
These boursin stuffed mushrooms look great (and easy to make!). I was wondering, however, if you think their flavor profile would marry nicely with a tomato and red wine based sauce? I’m used to stuffed mushrooms in such a sauce and was interested in adapting yours to suit!
Sure, why not?
Brilliant!
Based on a tip from a friend 37 years ago, I’d been making almost exactly the same thing, except using whipped cream cheese with chives and no paprika. Incredibly easy: the chives themselves served as decoration, the pre-prepped platters could be pulled out of the fridge and popped in the oven as needed, and the results always garnered raves (the onion-y taste of the chives went beautifully with both the cream cheese and the mushrooms). But Boursin is even more classic. Switching to Boursin will make a fabulous upgrade. Never thought of it — wish I had. Will use yours from now on! And next year, during the Christmas season, I may even make both kinds and alternate them on a platter for a green/red effect. Thanks, Elise!!
P.S. This is a great place to use an ovenproof platter with a trivet, if you have one, so you don’t even have to move the mushrooms in order to serve them. Leave a small space in the center of the platter, and place the mushrooms close together everywhere else when you cook them. Then insert a shot glass filled with cute appetizer picks into the empty center space when you put the slightly cooled platter on its trivet and circulate it amongst your guests. The hot platter will even keep the shrooms warm and tasty while guests line up and the last one anxiously awaits his turn! If your platter is, say, an oven-suitable metal pan with a fitted wooden trivet underneath for serving (as mine is), you’ll probably find that the water at the bottom of the cooked mushrooms (great tip, Elise!) evaporates from the heat of the pan while the mushrooms are cooling a little, leaving the mushrooms all set and ready for guests’ eager spearing with a toothpick!
P.S. Love the crabmeat idea, too — but I think the Boursin itself is the real win.
Thanks for sharing the serving idea. I have a pretty Pampered Chef stoneware pie dish that will work great and look beautiful, too. It will keep them warm longer, too.
Dianna
I LOVE stuffed mushrooms. There’s something about roasting them with creamy cheese inside. Mmm.
It looks so good!
Perfect! I needed a recipe to bring to a gluten-free, vegetarian potluck. I did half with Boursin and half with goat cheese. Delicious! Thanks so much!
These look wonderful! Could I use portabella mushrooms instead?
Well, I guess you could do that but just not serve it as finger food. You would probably have to cook them longer.
Oh, mushroom anything makes me happy.
These are easy!! They sound so delicious, and what a great New Years Eve appitizer.
wonderful – I just happen to have some Boursin I got at Costco in the frig and need to use it up. Thanks for the great and easy idea
We made these for New Year’s Eve and ADORED them! The Boursin was so creamy- a perfect foil for the meatiness of the mushroom! Thanks Elise for another winner!
I made these for a quick appetizer for our New Year’s gathering and they were GONE in a flash! One of the easiest, hassle-free appetizers ever! Made these exactly the way the recipe was stated – Boursin cheese was so good in the mushroom! Will be in my appetizer recipe repertoire! Thanks!
Thanks, my Friend.