Ingredients
1 lb cremini mushrooms (baby bella), stems removed
5.2 oz 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)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Wipe mushrooms clean and remove stems.
- In a small bowl, mix panko breadcrumbs with olive oil, salt, and pepper.
- Fill each mushroom cap generously with Boursin cheese, pressing gently.
- Top each mushroom with the breadcrumb mixture.
- Bake for 10–15 minutes until mushrooms are tender and tops are golden. Optional: broil for 1–2 minutes for extra crispiness.
- Garnish with chopped parsley and serve warm.
Notes
- Swap cremini for white button or large portobello mushrooms.
- Add chopped mushroom stems, shallots, or herbs to the filling for extra flavor.
- Try a dairy-free herbed cheese for a vegan option.
- Add cooked sausage or bacon for a meaty variation.
- Include hot sauce or red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 50
- Sugar: 1g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
