Description
Boursin-Stuffed Mushrooms are the ultimate appetizer, bursting with savory flavors that will leave your guests craving more. These bite-sized delights feature tender mushroom caps filled with creamy garlic and herb Boursin cheese, complemented by sautéed onions and aromatic thyme. The crunchy panko topping adds a delightful texture, making them perfect for any gathering—be it a festive celebration or a cozy dinner at home. Quick to prepare and incredibly versatile, these stuffed mushrooms can be served warm on their own, paired with fresh salads, or included on a charcuterie board.
Ingredients
- 1 lb small cremini or button mushrooms
- 1 tbsp butter
- ½ small yellow onion (minced)
- 1 package (5.2 oz) garlic and herb Boursin cheese
- ¼ cup panko crumbs
- 2 tbsp fresh parmesan cheese (finely grated)
- 1 tbsp olive oil
- Fresh thyme leaves
- Black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Remove mushroom stems and finely mince them. Sauté in butter along with minced onion and thyme until golden brown; season with black pepper.
- In a mixing bowl, combine panko crumbs, parmesan cheese, and parsley.
- Mix cooled onion/mushroom mixture with Boursin cheese, then fold in half of the panko mixture.
- Drizzle olive oil over mushroom caps. Stuff each cap with the cheese mixture and top with remaining panko.
- Bake for about 20 minutes or until tender; optionally broil for an extra crispy finish.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Use small mushrooms for better filling retention. Experiment by adding spinach or sun-dried tomatoes to the filling for added flavor. For vegan options, substitute Boursin cheese with plant-based alternatives.