Stuffed Mushrooms have always been a favorite appetizer to serve during the holidays for my family. They are easy to make and you can stuff them with just about any filling.
In this version I used melted Boursin cheese, garlic, and Parmesan to fill my mushrooms and then topped them with crunchy seasoned breadcrumbs.
My Thanksgiving Boursin Cheese HouseParty was a fun time for my family and I to meet up in Destin, FL and enjoy good food, good times, and, of course, eachother’s company.
I wish we got together more than once a year!
Flavored Boursin cheese was the perfect spread for veggies and crackers.
Such an easy and delicious appetizer!
My turkey veggie platter was a fun appetizer that took just minutes to make!
I wish we got together more than once a year!
Flavored Boursin cheese was the perfect spread for veggies and crackers.
Such an easy and delicious appetizer!
My turkey veggie platter was a fun appetizer that took just minutes to make!
Baked Cheese Stuffed Mushrooms
Ingredients
- 16 oz pkg button mushrooms about 16-20
- 1 tbsp butter
- 2 cloves garlic
- 5.2 oz Boursin cheese {I used Shallot and Chive}
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
- Cooking spray
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Wipe mushrooms with a dry paper towel to clean.
- Remove stems from mushrooms and cut ends off.
- Dice stems and add to a saute pan over medium heat.
- Saute with garlic in the butter until mushroom stems are tender.
- Add Boursin cheese to the pan and stir until melted.
- Add salt, pepper, and Parmesan cheese then remove from heat.
- Fill mushroom caps with rounded tablespoons of the filling, enough to create a dome of filling.
- Place bread crumbs in a small bowl.
- Roll tops of stuffed mushrooms in the bread crumbs to coat.
- Place mushrooms in a baking dish.
- Spray tops lightly with cooking spray.
- Bake for about 20 minutes, until tops are golden.
- Serve warm.
Boursin spreadable cheese comes in two flavors, garlic and herb and shallot and chive.
I chose shallot and chive for these stuffed mushrooms and used the other flavor as a spread with crackers and olives on a cheese plate.
I use large white button mushrooms, about 20, for this recipe.
Wipe mushrooms with a dry paper towel to clean.
Remove stems from mushrooms and cut ends off.
Remove stems from mushrooms and cut ends off.
Dice the mushroom stems.
I love creamy, flavorful Boursin cheese especially when melted
in a dip or stuffing like this recipe.
in a dip or stuffing like this recipe.
Dice stems and add to a saute pan over medium heat.
Saute with garlic in the butter until mushroom stems are tender.
Saute with garlic in the butter until mushroom stems are tender.
Add Boursin cheese to the skillet and stir until melted.
Add salt, pepper, and Parmesan cheese then remove from heat.
Fill mushroom caps with rounded tablespoons of the filling,
enough to create a dome of filling.
enough to create a dome of filling.
Place bread crumbs in a small bowl.
Roll tops of stuffed mushrooms in the bread crumbs to coat.
Roll tops of stuffed mushrooms in the bread crumbs to coat.
Place in baking dish.
Spray tops lightly with cooking spray.
Bake for about 20 minutes at 350 degrees, until tops are golden.
Bake for about 20 minutes at 350 degrees, until tops are golden.
Serve warm and enjoy!
Happy Thanksgiving from my family to yours!
Thanks for sending the holiday goodies and cheese spreads for us to sample,
Boursin and Houseparty.
As always all opinions are my own.
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