Every time I attend a dinner party or potluck, stuffed mushrooms always seem to disappear within minutes—they’re a guaranteed crowd-pleaser! There’s something irresistible about their rich, savory flavor and perfect bite-sized form. This recipe keeps things simple yet indulgent by using Boursin cheese, which adds layers of flavor without any extra effort. The creamy, garlicky filling pairs beautifully with the earthy, umami depth of the mushrooms, making each bite absolutely delicious.
To elevate the experience even further, serve these alongside a glass of Malbec. The wine’s bold, velvety characteristics and dark fruit notes perfectly complement the richness of the cheese and the earthiness of the mushrooms. Whether you’re hosting or bringing a dish to share, these stuffed mushrooms are sure to be a hit!
~ Jolee
Ingredients:
- 1 lb. (16 oz) small, firm cremini mushrooms
- 1 tbsp butter
- ½ small yellow onion, minced
- Leaves from 1 small sprig of thyme, chopped
- Freshly cracked black pepper to taste
- 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
- ¼ cup panko crumbs
- 2 tbsp fresh parmesan, finely grated
- 1 tbsp fresh parsley, finely chopped
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1 tbsp olive oil
Instructions:
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Preheat the oven to 350° F.
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Begin by removing the stems from the mushroom caps and set the caps aside. Mince the mushroom stems.
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Heat the butter in a small skillet over medium heat. Add the minced mushroom stems, onion, and thyme to the skillet and cook, stirring often for 5-7 minutes or until golden brown and slightly caramelized. Season with freshly cracked black pepper, to taste. Set aside to cool.
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Make the panko mixture by combining the panko crumbs, parmesan cheese, and parsley in a small bowl and mix well.
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Prepare the filling by mixing the Boursin cheese with the cooled onion/mushroom mixture and mix well.
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Add half of the panko mixture to the cheese mixture and mix until evenly combined.
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Prepare the mushroom caps by drizzling them with olive oil until evenly coated. Stuff the mushroom caps evenly with generous amounts of the Boursin/panko mixture.
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Finish the mushrooms by dipping the cheesy tip of the mushrooms in the remaining panko mixture then place on a baking sheet.
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Bake the mushrooms for 20 minutes in the oven, or until the mushrooms are tender and the cheese is gooey. Want them a little extra crispy? Turn on your broiler after the mushrooms are tender to brown the tops – but watch closely so they don't burn.
