These Boursin stuffed mushrooms are the kind of easy, crowd-pleasing appetizer I love bringing to parties or serving during the holidays. Creamy, garlicky cheese fills tender mushroom caps, all topped with golden toasted breadcrumbs. They come together quickly, taste decadent, and disappear even faster.

Boursin Stuffed Mushrooms

Why You’ll Love This Recipe

I love this recipe because it’s fuss-free but feels gourmet. With only a few ingredients and under 30 minutes of prep and cook time, I can whip up a batch that tastes like something from a restaurant. The contrast between the warm, melty Boursin cheese and the crunchy panko topping is absolutely irresistible. These are also great to prep ahead and pop in the oven just before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb cremini mushrooms (baby bella), stems removed
5.2 oz package Boursin cheese, Garlic & Fine Herb flavor
½ cup panko breadcrumbs
2 tablespoons olive oil
Salt and pepper, to taste
Chopped fresh parsley for garnish (optional)

Directions

I start by preheating the oven to 400°F and lining a baking sheet with parchment paper.
Then, I wipe the mushrooms clean with a damp paper towel and remove the stems.
In a small bowl, I mix the panko breadcrumbs with olive oil, salt, and pepper.
I fill each mushroom cap generously with Boursin cheese, pressing it in slightly.
After that, I top each stuffed mushroom with the breadcrumb mixture.
I bake the mushrooms for 10–15 minutes, or until they’re tender and the tops are golden brown.
Sometimes I broil them for 1–2 minutes at the end for an extra crispy finish.
I finish by sprinkling chopped parsley on top before serving.

Servings and timing

Makes about 18 stuffed mushrooms
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 25 minutes

Variations

I sometimes switch the cremini mushrooms for white button mushrooms or even larger portobellos for a heartier bite.
Mixing in finely chopped mushroom stems, shallots, or fresh herbs like thyme into the cheese gives the filling more flavor.
For a dairy-free version, I use a plant-based herbed cheese spread instead of Boursin.
I’ve also tried adding cooked sausage or bacon crumbles to the filling for a meaty twist.
A dash of hot sauce or red pepper flakes gives it a bit of heat if I’m in the mood for spice.

storage/reheating

Once baked, I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I avoid the microwave and instead warm them in a 350°F oven or air fryer for 5–7 minutes so the breadcrumbs stay crispy. If I want to prep ahead, I assemble the mushrooms without the breadcrumb topping and refrigerate them for up to a day, then add the topping and bake when ready.

FAQs

Can I double this recipe for a party?

Yes, I double or even triple the ingredients when I need a large batch. Just be sure the mushrooms are arranged in a single layer on the baking sheet for even cooking.

How do I keep the mushrooms from getting soggy?

I always wipe them clean instead of rinsing with water, which helps reduce moisture. Also, I don’t overcrowd the pan so the mushrooms can roast rather than steam.

Can I prepare these in advance?

Absolutely. I stuff the mushrooms a day ahead and store them in the fridge. I add the breadcrumbs right before baking to keep them crunchy.

What other cheeses can I use besides Boursin?

If I don’t have Boursin on hand, I use whipped herbed goat cheese, garlic and herb cream cheese, or any soft spreadable cheese with flavor. They all work great.

How do I serve these at a gathering?

I usually arrange them on a platter and serve them warm. They go well with a glass of wine, a charcuterie board, or as a side with grilled meats.

Conclusion

Boursin stuffed mushrooms are one of my go-to appetizers because they’re quick, elegant, and full of flavor. I love how easy they are to make, and they never fail to impress. Whether I’m hosting or just treating myself, they always hit the spot.