Boursin & Spinach Stuffed Mushrooms
Boursin & Spinach Stuffed Mushrooms
Ingredients
For the Stuffed Mushrooms
- 24 white button mushrooms, medium, stems removed and reserved for other use, caps wiped clean
- 5.2 ounces Boursin Garlic & Fine Herbs cheese, 1 block, softened
- 4 ounces cream cheese, 1/2 block, softened
- 1 cup fresh spinach, finely chopped
- 1/2 cup shredded Parmesan cheese
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
Prepare the mushrooms: Gently remove the stems from the white button mushrooms. Use a small spoon or your fingers to carefully scoop out a small amount of the gills from inside each mushroom cap to create more space for the filling. Wipe the mushroom caps clean with a damp paper towel.
⏱️ 10 min
- 3
In a medium mixing bowl, combine the softened Boursin Garlic & Fine Herbs cheese, softened cream cheese, and finely chopped fresh spinach. Use a fork to thoroughly mix these ingredients until well combined and smooth.
⏱️ 5 min
- 4
Lightly spray the outside of each cleaned mushroom cap with cooking spray. Generously fill each mushroom cap with the Boursin, cream cheese, and spinach mixture. Be careful not to overfill, as the mixture will bubble up during baking.
⏱️ 5 min
- 5
Place the shredded Parmesan cheese in a shallow bowl. Take each filled mushroom and gently dip it, filling-side down, into the Parmesan cheese. This will create a delicious cheesy crust on top of each mushroom. Arrange the stuffed mushrooms on the prepared baking sheet.
⏱️ 5 min
- 6
Bake the stuffed mushrooms in the preheated oven for 15 to 20 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
⏱️ 18 min•🌡️ 375
- 7
For a golden-brown finish, you can optionally broil the mushrooms for an additional 1 to 2 minutes at the end of the baking time. Keep a close eye on them to prevent burning. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Boursin & Spinach Stuffed Mushrooms
Ingredients
For the Stuffed Mushrooms
- 24 white button mushrooms, medium, stems removed and reserved for other use, caps wiped clean
- 5.2 ounces Boursin Garlic & Fine Herbs cheese, 1 block, softened
- 4 ounces cream cheese, 1/2 block, softened
- 1 cup fresh spinach, finely chopped
- 1/2 cup shredded Parmesan cheese
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
Prepare the mushrooms: Gently remove the stems from the white button mushrooms. Use a small spoon or your fingers to carefully scoop out a small amount of the gills from inside each mushroom cap to create more space for the filling. Wipe the mushroom caps clean with a damp paper towel.
⏱️ 10 min - 3
In a medium mixing bowl, combine the softened Boursin Garlic & Fine Herbs cheese, softened cream cheese, and finely chopped fresh spinach. Use a fork to thoroughly mix these ingredients until well combined and smooth.
⏱️ 5 min - 4
Lightly spray the outside of each cleaned mushroom cap with cooking spray. Generously fill each mushroom cap with the Boursin, cream cheese, and spinach mixture. Be careful not to overfill, as the mixture will bubble up during baking.
⏱️ 5 min - 5
Place the shredded Parmesan cheese in a shallow bowl. Take each filled mushroom and gently dip it, filling-side down, into the Parmesan cheese. This will create a delicious cheesy crust on top of each mushroom. Arrange the stuffed mushrooms on the prepared baking sheet.
⏱️ 5 min - 6
Bake the stuffed mushrooms in the preheated oven for 15 to 20 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
⏱️ 18 min•🌡️ 375 - 7
For a golden-brown finish, you can optionally broil the mushrooms for an additional 1 to 2 minutes at the end of the baking time. Keep a close eye on them to prevent burning. Serve immediately and enjoy!
⏱️ 2 min