Boursin Cheese-Stuffed Mushrooms
A broiler is the key to making golden-brown boursin stuffed mushrooms that aren't watery. This quick 15 minute easy appetizer recipe features creamy garlic and herb Boursin cheese and is so simple. Make plenty because the party tray will need refilling!
Servings 10
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
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
- 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.
