Savory Boursin Cheese Stuffed Mushrooms
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These boursin cheese stuffed mushrooms are an even better version of the classic party appetizer. Boursin cheese is already one of my favorite hacks for adding lots of flavor without any extra work. But the mushrooms are also topped with buttery Panko and parmesan for a little crunch – so good! Even better, you can make them ahead of time. Whip up a batch and watch them disappear at your next get-together!
Happy first day of fall!! I mean honestly, it’s been fall in my house for a solid month. It can be autumn any time of the year if you set your AC extra low and throw on a sweatshirt.
Either way, I thought I’d kick off autumn (and the start of dinner party season!) with a true classic appetizer. I can’t think of anything more quintessential than a stuffed mushroom at a holiday party. But I thought I’d modernize them just a bit because I can’t leave anything alone.
Like my roast beef crostini, this recipe is one of my favorite ways to use up a batch of homemade boursin cheese. The mushrooms are nice and tender, creamy, and topped with a cheesy, crunchy breadcrumb situation. Seriously, these go instantly at any party I bring them to.
Also, if you are not a huge mushroom person like me, then you are probably very adverse to soggy mushrooms. (TRUST ME, I get it.) But it’s all good because I’m going to share one of my favorite tricks I learned in culinary school for tender, never ever soggy stuffed mushrooms!
Homemade or store-bought boursin
You can use either store-bought or homemade boursin cheese in this recipe depending on how much time you have on your hands. But I will say, if you’re making a double batch, it’s so much more affordable to use homemade!
Other than the cheese, you will need cremini mushrooms, olive oil, unsalted butter, Panko breadcrumbs, parmesan cheese, shallots, chives, Kosher salt, and black pepper.
Try to find mushrooms that are roughly the same size so they cook evenly!
No soggy mushrooms
My biggest issue with most stuffed mushroom recipes is that the mushrooms come out weird and soggy. To keep this from happening, I like to roast the mushrooms just until they release extra water. It works every time! Of course, this step is optional if you don’t mind classic stuffed mushrooms.
Don’t toss the mushroom stems! We’re going to use them in the filling so they don’t go to waste. 🙂
How to make this recipe
I’ve tried filling the mushrooms a few different ways, but using a piping bag is by far the easiest! Just spoon the filling into a piping bag (or zipper bag), cut the tip, and evenly pipe the filling in the mushrooms.
Prep the recipe in advance
The best part of this recipe is that you can make everything in advance! Just pipe the filling, cover the mushrooms, and refrigerate them for 1-2 days. When you’re ready to bake the mushrooms, bring them to room temperature for about 30 minutes. Then, dip the tops in the breadcrumb mixture and bake.
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Make-Ahead Boursin Cheese Stuffed Mushrooms
Ingredients
- 1 pound cremini mushrooms (454 grams)
- 1 Tablespoon olive oil (15 milliliters)
- Kosher salt, to taste
- 2 Tablespoons unsalted butter, divided (28 grams)
- 1/3 cup Panko breadcrumbs (35 grams)
- 1/4 cup grated parmesan cheese (20 grams)
- 1 small shallot, peeled & finely diced (1/3 cup/40 grams)
- 5.3 ounces homemade Boursin cheese or store-bought (150 grams/1 package)
- 1 Tablespoon minced fresh chives, plus more for garnish (3 grams)
- 1/2 teaspoon freshly-cracked black pepper, more to taste
Equipment
- Piping bag, or zipper bag
Instructions
- Preheat the oven to 400°F (204°C). Grease two sheet pans and set aside. Then, remove the stems from the mushrooms and finely chop the mushroom stems.
- On one sheet pan, toss the mushroom caps with the olive oil and a big pinch of salt. Place the mushrooms stem-side down and roast them for about 10 minutes, or until they release any extra water. Let them cool and then pat the mushrooms dry with paper towels.
- Reduce the oven to 375°F (190°C). Then, melt 1 Tablespoon (14 grams) of unsalted butter in a large skillet over medium heat. Add the Panko breadcrumbs and toast them until they're golden-brown, 1-2 minutes. Spoon the breadcrumbs into a small bowl and let them cool. Add the parmesan and toss to combine.
- Melt the remaining 1 Tablespoon (14 grams) of butter in the same skillet over medium heat. Add the chopped mushroom stems, shallots, and a big pinch of salt. Sauté until the shallots are golden-brown and the mushrooms are softened. (They will darken in color considerably.) Add more butter or olive oil to the pan, as needed. Spoon the veggie mixture into a medium mixing bowl and let the veggies cool slightly.
- Once the veggies are cooled, add the boursin cheese, chives, and black pepper. Mix until smooth. Taste and add salt, if needed. Then, transfer the filling to a piping bag. Pipe the filling evenly between the cooled, roasted mushrooms.
- Working one at a time, dip the top of each mushroom in the breadcrumb mixture, making sure to coat the cheese filling entirely. Line the mushrooms about 1-inch apart on the second prepared sheet pan. Bake the mushrooms for 12-15 minutes, or until the filling is hot and the breadcrumbs are toasty. Garnish with more chopped chives and enjoy!
