Fire up the broiler for these golden-brown boursin stuffed mushrooms! This is a 15 minute appetizer recipe that is so simple (5 ingredients), delicious, and also happens to be gluten free. Mom's recipe makes the best party appetizer and is right at home on your holiday buffet!
Stuffed mushrooms. You’re either a fan or you’re not (and if you are a fan, you'll love this dinner-sized wild rice stuffed portobello mushroom recipe). It also depends on what the mushrooms are stuffed with.
These oh-so-easy stuffed mushrooms are loaded up with Boursin cheese (garlic herb), chopped mushroom stems, green onion, butter and Parmesan cheese.
Talk about a recipe worth memorizing! And a party slam dunk!
Boursin defined
So what is Boursin? It's actually a garlic herb, somewhat spreadable French cheese created by François Boursin in the Normandie region.
Interesting note: Boursin wasn't supposed to have garlic in it. The garlic was accidentally reported as being part of the cheese by local newspaper and the reaction was so positive that Boursin added it in. You can read more about the story behind the cheese over at Boursin.
C'est magnifique!
A different cooking method
In addition to a quick-cook, here are all the ways this stuffed mushroom appetizer recipe stands out from the rest:
- Broiled not baked. This method results in golden brown, crispy and creamy stuffed mushrooms without getting watery.
- Only 5 ingredients. You'll use the whole mushroom because the stems are in the filling!
- 5 minute cook time. The broiler makes quick work of cooking these babies.
- No breadcrumbs. Yes - they're gluten free and made without cream cheese!
Tips for making the best stuffed mushrooms
- Type of mushrooms. The best mushrooms for stuffing are:
- white button mushrooms
- smaller baby 'bellas (Portobellas)
- mid-sized cremini (slightly more expensive and in the middle size-wize between button and baby bellas
- Size of mushrooms. If you have the chance to buy your mushrooms in bulk where you select them one at a time, look for mushrooms that are larger with a wider stem.
How to make Boursin stuffed mushrooms
Wipe the mushrooms with a damp paper towel to clean them.
Carefully pop out the stems of the mushroom caps [1] and finely chop both them and the green onions [2].
Place in a medium mixing bowl and combine with both cheeses, butter and green onions [3].
Fill mushroom caps. Keep filling until all the filling is used [4].
Place mushrooms on a sheet pan and broil 2-3 minutes until hot and crusty.
FAQ’s
Can you freeze stuffed mushrooms?
You can make the filling ahead and freeze it for up to three months. Defrost in the fridge and follow the recipe for filling and baking the mushrooms.
I like Italian sausage stuffed mushrooms. Can I add sausage to this recipe?
Sure thing! Cook the sausage and allow it to drain on a paper-towel lined plate. Crumble the sausage into the filling and stuff the mushrooms per the recipe. You might have to add a little more butter (1-2 Tablespoons) or even some of the cooking grease to help bind the filling.
My store is out of garlic herb Boursin! Can I use any flavor or substitute cream cheese?
You can use any flavor of Boursin you like!
Regular cream cheese is a different consistency than Boursin as it is creamier and less crumbly. If you need to substitute cream cheese, use half the amount of butter called for in the recipe.
Make it a party!
Stuffed mushrooms are the perfect one bite appetizer for a party. Add them to a cocktail party or appetizer buffet along with these easy recipes:
Make ahead tips
To make these garlic and herb stuffed mushrooms ahead:
- Clean and stem mushrooms and refrigerate in a sealed bag or airtight container for up to 2 days.
- Mix the filling and refrigerate in a covered container for up to 2 days.
- Bring filling to room temperature before filling to bake.
- Follow broiling directions as noted in the recipe card.
Storing + Reheating Tips
Storage
Store baked stuffed mushrooms on a plate covered with plastic wrap or a sealed, airtight container for up to two days.
Reheating
Reheat under the broiler for 2-3 minutes.
Freezer Tips
The filling can be frozen up to 2-3 months in an airtight, freezer safe bag or container. I don't recommend freezing the mushrooms after being baked.
📖 Recipe
Broiled Boursin Stuffed Mushrooms with Parmesan
Ingredients
- 1 lb fresh mushrooms, wiped clean with a damp paper towel
- ½ cup grated parmesan cheese
- ¼ cup butter, melted
- 1 Tablespoon chopped green onion, I use 2 stalks
- 1 small package of Boursin cheese
Instructions
- Carefully pop out the stems of the mushroom caps and chop finely.1 lb fresh mushrooms
- Place in a medium mixing bowl and combine with both cheeses, butter and green onions.½ cup grated parmesan cheese, ¼ cup butter, 1 small package of Boursin cheese, 1 Tablespoon chopped green onion
- Fill mushroom caps
- Place mushrooms on a sheet pan and broil 2-3 minutes until hot and crusty.
Notes
- white button mushrooms
- smaller baby 'bellas (Portobellas)
- mid-sized cremini (slightly more expensive and in the middle size-wize between button and baby bellas
- Clean and stem mushrooms and refrigerate in a sealed bag or airtight container for up to 2 days.
- Mix the filling and refrigerate in a covered container for up to 2 days.
- Bring filling to room temperature before filling to bake.
- Follow broiling directions as noted in the recipe card.
I made this Stuffed Mushroom appetizer for Friendsgiving and it was a huge hit! Thank you for an amazing recipe, it will definitely be on my Christmas menu too.
Thank you Susie! I'm so happy you all enjoyed it...Friendsgiving is the best!♥️