Description
Cozy and creamy Boursin stuffed mushrooms, perfect for gatherings and weeknight dinners.
Ingredients
Scale
- 12 large mushrooms, cleaned
- 8 oz cream cheese, softened
- 1/4 cup garlic and herb cheese spread (e.g., Boursin)
- 1/2 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the softened cream cheese and garlic and herb cheese until smooth and creamy.
- Remove the stems from the mushrooms and discard them. Fill each mushroom cap generously with the cheese mixture.
- Mix the panko breadcrumbs with the grated Parmesan cheese and olive oil until uniformly coated.
- Sprinkle the breadcrumb mixture over the cheese-filled mushrooms.
- Place the mushrooms on a baking sheet lined with parchment paper. Season with salt and pepper.
- Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.
- Garnish with fresh parsley before serving.
Notes
Prepare ahead of time and store in the fridge until ready to bake. Leftover mushrooms can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mushroom
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg