Boursin Stuffed Mushrooms

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, triple, or quadruple the recipe. You can stuff the mushrooms in advance, but only cook them right before serving.

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


  • 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


1 Remove stems from mushrooms: Brush any dirt off the mushrooms and remove the stems.

remove stems from mushrooms for stuffing

2 Stuff caps with cheese: Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.

stuff mushroom caps with boursin cheese mixture cheese stuffed mushroom

3 Sprinkle with paprika: 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.

stuffed mushrooms on baking sheet

4 Bake: 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.

boursin stuffed mushrooms baked on baking pan

Remove and cool a minute or two, then serve.

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  • Susan

    What about adding bacon and cheddar cheese

    • Elise Bauer

      You don’t really need cheddar if you already have Boursin, but if you wanted to do bacon/cheddar instead of Boursin, that should be fine!

    • susan

      Thought the cheddar would add a little color. I’ve used cheddar when making stuffing with cream cheese. What do you think? Too much 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!

  • Jean Bishop

    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!


  • Alex

    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!


  • Janice

    These look wonderful! Could I use portabella mushrooms instead?

    • Elise Bauer

      Well, I guess you could do that but just not serve it as finger food. You would probably have to cook them longer.

  • Emily

    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!


  • Chris S.


    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.

  • Kate

    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!

  • Jane

    I do these with pimento cheese. You know that Southerners never get enough pimento cheese! :)

  • Carolyn

    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

    • Cara

      The crabwith the Boursin sounds decadent. Yum.

    • Janet

      This recipe looks great and all additional ideas look wonderful as well . My only comment is I believe any mushroom should be saute`d first before stuffing in some butter to keep it from being too dry . I know this adds calories , but face it , eating treats like this in the first place is already splurging . May as well make it the best quality you can .

      • Elise Bauer

        What’s great about this recipe is that you absolutely do not have to sauté the mushrooms first. They get cooked perfectly in the oven. They hold their shape. And they get plenty of flavor from the Boursin cheese.