These stuffed mushrooms with creamy and herby Boursin cheese are an easy and delicious appetizer that is great for entertaining.
I first discovered stuffed mushrooms on a visit to Ruth's Chris and I have been a fan ever since.
This recipe is an excellent party appetizer. These require little prep and deliver maximum flavor.
These Boursin mushrooms are filled with spinach, Gournay (Boursin cheese) creamy filling and the finely diced mushroom stems. Nothing goes to waste.
Bite-size appetizers like this are perfect for the holidays because they won't make you lose your appetite while holding you until the big meal.
Mushrooms are tender and juicy and the filling is ultra creamy and flavorful. The parmesan-panko topping adds a perfect crunch to this easy appetizer.
Ingredients for stuffed mushrooms
You can choose any variety of mushrooms you like, the secret is in the filling.
- Mushrooms: I used cremini mushrooms for this recipe.
- Boursin cheese: I use the classic garlic and fine herbs flavor.
- Spinach: Use fresh or frozen. You could also use chopped kale or arugula.
- Panko bread crumbs: These add a great crunch that contrast with the soft and creamy filling.
- Parmesan cheese: Adds extra flavor and crunch to the topping.
- Chives: For garnish I love to use this mild tasting herb. You can also use parsley.
- White wine: For deglazing the pan when cooking the mushrooms. Use vegetable broth as an alternative.
How to prepare stuffed mushrooms
This recipe requires just a quick, few steps but it's an impressive, steakhouse-worthy appetizer.
Clean your mushrooms
Use a damp paper towel to wipe clean your mushrooms from any leftover dirt.
It is not recommended to wash the mushrooms as they will soak up a lot of moisture and get soggy quickly.
Remove the mushroom stems
In this recipe you want to create a vessel inside the mushrooms to hold the creamy filling.
Using a small pairing knife, a spoon or a watermelon scooper, remove the stems and as much of the inside of the mushrooms as possible.
Be gentle as mushrooms are very delicate and could rupture easily.
Do not discard the stems, set them aside and we will use them to make the creamy filling.
Make the filling
To make the filling chop the mushroom stems into finely diced pieces.
In a non-stick pan, add butter and garlic and sauté until aromatic.
Add the mushrooms and cook for about 2 minutes. Deglaze the pan with the wine and add the spinach.
Remove from the heat and let it cool down slightly.
Add the round of Boursin cheese and mix until well incorporated.
Bake the stuffed mushrooms
Fill the mushroom caps with the cheese filling, add the panko and parmesan crumb mixture and bake.
I like to then broil it on high for 2 minutes to get the panko crumbs toasted and golden brown.
I garnished with chives but feel free to use other herbs for color and presentation. Parsley is also a great option.
Storage instructions and make ahead tips
These stuffed mushrooms are best when fresh out of the oven.
If you need to make the filling ahead of time, prepare it a day in advance and store in an airtight container in the refrigerator.
Place a paper towel on the bottom of a container and store the empty mushroom caps in the fridge until ready to bake them.
If you have any leftovers you can store them in airtight container in the fridge for up to 2 days.
To reheat them, place in the air fryer at 350F for about 4-5 minutes.
More easy appetizers
If you love making impressive yet easy appetizers, you'd love this Bourbon Bacon Jam that is perfect to add to crostini bread and crackers.
- 8 ounces Cremini mushrooms whole
- 5.2 Ounces Boursin cheese Garlic and herbs flavor
- 1 ½ cups Spinach
- 1 Garlic clove
- ¼ cup Panko crumbs
- ¼ cup Parmesan cheese Grated
- ¼ cup White wine
- 2 Tablespoons butter divided
- Clean the mushrooms with a damp paper towel and remove the stems. Set aside mushroom caps and stems.
- Chop the stems finely and add them to a pan with 1 tablespoon of butter and garlic. Sautee until fragrant for about 2 minutes.
- Add the wine and let it cook down completely, about 1 minute.
- Add the spinach and let it wilt. If you need more liquid add a splash of water or vegetable broth.
- Remove from the heat and add the Boursin cheese mixing well with a spoon until well incorporated.
- Melt a tablespoon of butter and combine it in a bowl with the panko and parmesan cheese.
- Add the cheese and mushroom mixture to the mushroom caps and top with the panko and parmesan topping.
- Bake at 375 Fahrenheit for 15 minutes. Broil on high for 2 minutes until the panko is golden brown.
- Garnish with chives and serve.