Easy Boursin Stuffed Mushrooms

boursin stuffed mushrooms lined up on a white serving platter.

5 from 1 reviews

With only 3 ingredients and a creamy, savory filling, these Boursin stuffed mushrooms are not only incredibly delicious, they are also easy to make. They're the perfect party appetizer for the holidays! (vegetarian)


  • 16 oz baby bella or cremini mushrooms (about 2 dozen mushrooms)
  • 1 (5.2 oz) package Boursin Garlic & Fine Herbs Cheese
  • 1/2 cup breadcrumbs, preferably homemade (see notes)
  • Olive oil


  1. Wash the mushrooms and gently remove the stems. (Save the stems for homemade broth!) Place mushrooms with the hole facing up on a baking sheet.
  2. Use a rounded teaspoon or other small spoon to scoop Boursin and press it into the center of each mushroom.
  3. In a small bowl, drizzle the breadcrumbs with just a touch of olive oil and mix to combine. Sprinkle each mushroom with breadcrumbs, pressing down lightly so they stick.
  4. Bake at 400°F for 20-25 minutes, or until mushrooms are softened and breadcrumbs are golden.
  5. Remove from the oven and serve immediately.


  • To make breadcrumbs, roughly tear a couple of pieces of crusty or day-old bread (sourdough is my favorite) and place in a food processor or blender. Pulse until you have crumbs. Lightly toast in the oven or in a skillet.
  • If you don't have the time to make breadcrumbs, use panko, or even crushed crackers.
  • Mushrooms can be stuffed and assembled up to a day ahead of time and stored, unbaked in the refrigerator.
  • Store leftovers in the refrigerator in an airtight container for up to 3 days. Discard any that have been left at room temperature longer than 2 hours, for food safety reasons.

Keywords: cheese stuffed mushroom appetizer, easy stuffed mushrooms, Boursin stuffed mushrooms