This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Boursin stuffed mushrooms are a fun, delicious appetizer or side dish. These creamy, cheesy stuffed mushrooms are packed with flavorful Boursin cheese and topped with a delightful breadcrumb crunch.

Close up shot of Boursin stuffed mushrooms, one has a bite out of it.

Reasons You’ll Love This Recipe

  • Easy to Make: You can whip these bad boys up in under an hour. They just take some time to stuff the mushrooms. But they are so worth it!
  • Crowd Pleaser: These are the perfect appetizer or side dish to feed a crowd. They are always the first to go, so you might want to double the batch.
  • Versatility: Mushrooms can be an elegant date night side dish to a fun snack for viewing the game. For date night serve them with steak, potatoes and crème brûlée for dessert.

Ingredients for Boursin Stuffed Mushrooms

The list of ingredients is small, but probably not items you always keep on hand. They are easy to come by and can be found at any grocery store. For exact measurements scroll to the recipe card at he bottom of the post.

  • Baby Bella Mushrooms: I love the shape and size of baby Bella mushrooms for making stuffed mushrooms.
  • Boursin Cheese: It has a texture similar to cream cheese but with a garlic and herb-infused flavor. Use store-bought or make your own Boursin cheese.
  • Panko Bread Crumbs: Adds a nice crunch to balance the soft, smooth cheese and mushrooms.
  • Salted Butter: Helps create a nice crust to the breadcrumb mixture.
  • Fresh Parsley: Gives the mushrooms a beautiful color and fresh herb flavor.
Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

How to Make Boursin Stuffed Mushrooms

These cute little mushroom apps are so easy to put together. They seriously taste so amazing! It doesn’t take a lot of work, and they can be ready in 45 minutes. They are great to bring to the next get-together, watch the big game, or have a holiday gathering.

  1. Prep and Fill: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Clean all the mushrooms and remove the stems. Discard or use them for a different recipe. Carefully spoon the Boursin cheese into the hollows of the mushrooms, letting it dome a little on top, pressing it in as needed. The amount of Boursin used will vary depending on the size of your mushrooms.
  2. Combine: In a small bowl, combine the panko breadcrumbs, butter, and parsley.
  3. Coat: Press the Boursin side of the mushrooms into the panko bread crumbs until all the Boursin has been coated.
  4. Bake: Place the mushrooms on the prepared baking sheet and bake them for 10-15 minutes or until the panko is golden brown. Serve warm.
Overhead shot of someone holding a mushroom with Boursin cheese stuffed into the opening. Overhead shot of someone holding a mushroom with Boursin cheese stuffed into the opening.
Overhead shot of a bowl with bread crumbs, parsley and butter mixed together. Overhead shot of a bowl with bread crumbs, parsley and butter mixed together.
Overhead shot of someone holding a putting bread crumbs onto the cheese stuffed mushroom. Overhead shot of someone holding a putting bread crumbs onto the cheese stuffed mushroom.
Overhead shot of evenly spaced mushrooms on a cookie sheet. Overhead shot of evenly spaced mushrooms on a cookie sheet.

Boursin Stuffed Mushroom Tips and Variations

  • Use the air fryer: Cook these in the air fryer instead of the oven by preheating the air fryer to 375 degrees Fahrenheit for at least 2 minutes before adding the mushrooms and cooking for 8-10 minutes, until heated through, and the panko on top is golden brown.
  • Protein: Add some sausage by cooking and draining ½ pound of sausage and crumbling it into a bowl. Once the sausage is cooled, stir the Boursin into the sausage until fully combined. Fill and bake the mushrooms as directed. You will likely need 1 ½ pounds or so of mushrooms.
  • Don’t overcrowd the baking sheet! Let the mushrooms have some space for airflow and moisture to evaporate; otherwise, they won’t cook very evenly and may end up soggy and rubbery.
  • Use Your Hands: Boursin can be very crumbly, so if it feels better just to stuff the mushrooms and round the top with your fingers, make sure you have clean hands and go for it!
  • Mushroom Type: You can switch up the type of mushroom you use if you want. For example, you can use white button mushrooms, cremini mushrooms, or even portobello mushrooms to add more flavor and texture. They will all have a slightly different texture and flavor but will work just the same.

Overhead shot of Boursin Stuffed mushrooms. Overhead shot of Boursin Stuffed mushrooms.

Make Ahead and Storing Boursin Stuffed Mushrooms

  • Prepare your mushrooms in advance! You can prep them all the way through step 5 up to 24 hours in advance and keep them in the fridge in an airtight container or covered tightly with plastic wrap. When you’re ready to bake them, remove the mushrooms from the refrigerator and bake as directed in step 6.
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave for about 30 seconds or in the oven at 350 degrees Fahrenheit for about 10 minutes until heated through.

Overhead shot of Boursin stuffed mushrooms on a serving platter. Overhead shot of Boursin stuffed mushrooms on a serving platter.

More Mushroom-Inspired Recipes to Try

Pin this now to find it later

Pin It

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

  • Clean all the mushrooms and remove the stems. Discard or use them for a different recipe.

  • Carefully spoon the Boursin cheese into the hollows of the mushrooms, letting it dome a little on top, pressing it in as needed. The amount of Boursin used will vary depending on the size of your mushrooms.

  • In a small bowl, combine the panko, butter, and parsley.

  • Press the Boursin side of the mushrooms into the panko until all the Boursin has been coated.

  • Place the mushrooms on the prepared baking sheet and bake them for 10-15 minutes or until the panko is golden brown. Serve warm.

Calories: 91kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 109mgPotassium: 363mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.