Creamy Boursin Stuffed Mushrooms You Can't Resist

Delight in these creamy Boursin Stuffed Mushrooms, a gourmet appetizer featuring flavorful filling and a crunchy topping.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 pieces

Course: Appetizers

Cuisine: Gourmet

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 pound Small Cremini or Button Mushrooms Firm, small mushrooms
2 tablespoons Butter For sautéing
1 medium Yellow Onion Minced
1 tablespoon Fresh Thyme Leaves
1 pinch Black Pepper Adjust to taste
8 ounces Garlic and Herb Boursin Cheese Softened

For the Topping

1 cup Panko Crumbs Use gluten-free panko if needed
1/2 cup Fresh Parmesan Finely grated
2 tablespoons Fresh Parsley Finely chopped

For Baking

2 tablespoons Olive Oil For coating mushrooms

Equipment

Skillet
Baking Sheet
Mixing bowl

Method

Preparation

Preheat your oven to 350°F (175°C).
Remove the stems from the mushroom caps and set them aside. Mince the stems finely.
In a skillet, melt the butter, sauté mushroom stems, onion, and thyme for 5-7 minutes.
In a bowl, combine panko, parmesan, and parsley for the topping.
Mix the cooled mushroom mixture with Boursin cheese and half the panko mixture.
Coat the mushroom caps with olive oil.
Fill each mushroom cap with the Boursin filling and dip them in the remaining panko mixture.
Bake the mushrooms on a baking sheet for about 20 minutes until golden brown.

Nutrition

Serving: 2piecesCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 250IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Feel free to customize the filling by using different cheeses or spices. Store leftovers in the fridge for up to 3 days.

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