Broiled Boursin Stuffed Mushrooms with Parmesan
Fire up the broiler for these golden-brown boursin stuffed mushrooms! A 15 minute, 5 ingredient appetizer recipe with no cream cheese but instead has creamy garlic and herb Boursin cheese. Festive one bite appetizer for a holiday buffet!
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.
