Boursin Stuffed Mushrooms
This easy, 2 ingredient, baked stuffed mushroom recipe is great for an appetizer or side dish, especially with grilled steak!
Servings: 6 people
Calories: 110kcal
Ingredients
- 24 oz large, white mushrooms
- 5.2 oz package of Boursin Garlic and Herb*
- 2 tablespoons chopped fresh parsley (optional)
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Clean the mushroom caps by wiping with a damp paper towel and setting on a sheet pan covered with parchment paper. Carefully twist and pull out the stems and either discard or use them for another recipe like stuffed chicken.
- Take 2-3 teaspoons of Boursin cheese and fill the mushroom cap till completely full. Place back on the baking sheet and bake at 425F for 15 minutes. For smaller mushrooms bake 12-13 minutes and 15-16 minutes for very large mushrooms. Cheese should be light brown on top and caps should be softened.
- Remove the mushroom caps and place on a serving plate. Sprinkle with parsley and freshly cracked black pepper. Taste and add salt if needed (I usually never find it needs it!).
Notes
- Serving size is 3-4 mushrooms depending on the size you buy.
- This recipe works best with Boursin Garlic and Herb, Black Pepper, Basil, and Shallot and Chive. Costco has the best deal on a 3 pack. Trader Joe's has the best on single packs.
- To make ahead, prep and stuff the mushrooms and place in the fridge. They can be made a day or two before and then bake when you're ready to serve.
- This recipe is naturally gluten free and can be made dairy free using dairy free Boursin (not elimination friendly). For low sodium, switch out the Boursin cheese for an herbed goat cheese or cream cheese.
Nutrition
Serving: 4mushrooms | Calories: 110kcal | Carbohydrates: 6g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Cholesterol: 27mg | Sodium: 139mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg