These easy Boursin Stuffed Mushrooms require only two main ingredients and minimal effort. Baked in the oven, they make a quick, creamy appetizer or side dish that’s naturally gluten free and can be made dairy free with a suitable Boursin alternative.
Use your favorite Boursin flavor and any mushroom type—from white buttons to baby bellas. This simple recipe is one you’ll return to for parties, holidays, or an easy weeknight side.
Table of Contents
- Stuffed Mushrooms in the Oven
- Ingredients
- How to Clean Mushrooms
- How to Make Boursin Stuffed Mushrooms
- Prep and Storage
- Serving Suggestions
- Recipe Edits
- Boursin Recipes
- Boursin Stuffed Mushrooms Recipe
Stuffed Mushrooms in the Oven
Stuffed mushrooms are a favorite appetizer, but many recipes add extra steps like searing or chopping stems. This version keeps things simple so you can make it quickly with few ingredients.
You’ll love these Boursin Stuffed Mushrooms because:
- Only 2 main ingredients – Boursin cheese and mushrooms.
- Fast – Easy to assemble and bakes in about 15 minutes.
- Low carb – Naturally keto-friendly and gluten free; swap in dairy-free Boursin if needed.
- Oven baked – No extra stovetop steps required.
Ingredients
- Boursin cheese – Garlic and Herbs is recommended, but Shallot & Chive, Black Pepper, or Basil also work. For dairy-free, use a dairy-free herbed cheese alternative. Herbed goat cheese or cream cheese can be substituted if preferred.
- Mushrooms – Any variety will do; large white mushrooms or baby bellas are ideal because they hold more filling.
- Optional toppings – Fresh chopped parsley and freshly cracked black pepper brighten the finished mushrooms.
How to Clean Mushrooms
Do not soak mushrooms in water—this makes them soggy. Instead, dampen a paper towel and gently wipe each mushroom to remove dirt. This keeps the caps firm and ensures they roast well.
How to Make Boursin Stuffed Mushrooms
Step 1: Clean and prepare the mushrooms. Wipe them with a damp paper towel and place them cap-side up on a parchment-lined sheet pan. Twist out and remove the stems; reserve them for another use or discard.
Step 2: Fill the caps. Spoon about 2–3 teaspoons of Boursin into each mushroom, pressing gently until the cap is filled.
Step 3: Bake. Bake in a preheated 425°F oven for about 15 minutes. Smaller mushrooms may need 12–13 minutes; very large mushrooms may need 15–16 minutes. The cheese should be melted and lightly browned and the caps softened.
Prep and Storage
Prep ahead – Assemble the mushrooms and refrigerate them covered for up to 1–2 days before baking. Bake per the instructions when ready to serve.
Storage – Store baked mushrooms in the refrigerator for up to 3 days. They’re best on the day they’re baked; freezing is not recommended.
Serving Suggestions
Serve Boursin stuffed mushrooms as an appetizer or a side. They pair especially well with grilled or roasted meats and hearty sides. Some complementary dishes include:
- Grilled or air-fried flank steak
- Roasted or baked chicken
- Pot roast or beef kabobs
- Stuffing balls or a crisp apple-fennel salad
Leftover Boursin can be used in mashed potatoes, zucchini boats, pasta, or other dishes that benefit from a herbed, creamy cheese.
Recipe Edits
If you want lower sodium, substitute herbed goat cheese or cream cheese for Boursin and add dried herbs and fresh garlic to taste. For a crunchy finish, sprinkle panko over the filled caps before baking.
Boursin Recipes
Use leftover Boursin in other savory recipes such as Boursin chicken, mashed potatoes, broccoli soup, or a cheesy casserole. These herbed cheeses add instant flavor to many dishes.
Chicken
Boursin Chicken
Side Dish
Easy Boursin Mashed Potatoes
Recipes
Boursin Broccoli Cheese Soup
Recipes
Cheesy Broccoli Rice Casserole with Fresh Broccoli
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Boursin Stuffed Mushrooms
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Ingredients
- 24 oz large white mushrooms
- 5.2 oz package Boursin Garlic & Herb
- 2 tablespoons chopped fresh parsley (optional)
- salt and pepper to taste
Instructions
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Preheat oven to 425°F. Wipe mushroom caps with a damp paper towel and place cap-side up on a parchment-lined sheet pan. Twist out stems and discard or save for another use.
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Spoon 2–3 teaspoons of Boursin into each cap, filling them completely. Bake at 425°F for about 15 minutes (12–13 minutes for smaller mushrooms, 15–16 minutes for very large mushrooms) until cheese is lightly browned and caps are softened.
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Remove from the oven, transfer to a serving plate, and sprinkle with chopped parsley and freshly cracked black pepper. Add salt only if needed.
Notes
- Serving size is about 3–4 mushrooms depending on size.
- Favorite Boursin flavors for this recipe include Garlic & Herb, Black Pepper, Basil, and Shallot & Chive.
- To make ahead, stuff the mushrooms and refrigerate for a day or two before baking.
- This recipe is naturally gluten free and can be made dairy free using a dairy-free herbed cheese. For lower sodium, use herbed goat cheese or cream cheese in place of Boursin.
Nutrition
Nutrition information is an approximation.
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