Stuffed mushrooms. You’re either a fan or you’re not (and if you are a fan, you’ll love this main course, 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!

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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!

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.

Selecting and cleaning mushrooms for stuffing

• 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
• To clean mushrooms, wipe each mushroom with a damp paper towel. Don’t wash under running water (mushrooms contain about 85% water already). This way, you’ll end up with crisp stuffed mushrooms not soggy ones!

Make ahead tips

To make these garlic and herb stuffed mushrooms ahead:

1. Clean and stem mushrooms and refrigerate in a sealed bag or airtight container for up to 2 days.
2. Mix the filling and refrigerate in a covered container for up to 2 days.
3. Bring filling to room temperature before filling to bake.
4. Follow broiling directions as noted in the recipe card.