Broiled Boursin Stuffed Mushrooms with Parmesan

Fire up the broiler for these golden-brown boursin stuffed mushrooms! This is a 15 minute appetizer recipe with only 5 ingredients. The flavor boost comes, not from cream cheese, but from garlic and herb Boursin cheese which add such a creamy texture. Stuffed mushrooms make the best one bite party appetizer. Festive for a holiday buffet!

close up of baked stuffed mushrooms on a black plate.
Boursin stuffed mushrooms are loaded with creamy texture and herby flavor.

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

ingredients to make stuffed mushrooms on a wooden cutting board.

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

a bunch of stuffed mushrooms on a black plate.

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.

Storing, reheating and freezing

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.

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:


Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!


four stuffed mushrooms on a black plate.
5 from 1 vote

Broiled Boursin Stuffed Mushrooms with Parmesan

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!
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
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Ingredients
 

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

If you love stuffed mushrooms, be sure to try this dinner-sized Wild Rice Stuffed Mushroom recipe.
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
Can’t find Boursin? You can also use the brand Aloette!
Make ahead tips:
  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.
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 filled.
Course: Appetizer, Party
Cuisine: Italian
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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2 Comments

  1. 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.5 stars