Boursin Stuffed Mushrooms
Boursin Stuffed Mushrooms
Ingredients
For the Stuffed Mushrooms
- 1 pound baby bella mushrooms, whole
- 5.2 ounces Boursin cheese, garlic and fine herbs flavor, softened
- 1/2 cup lightly toasted breadcrumbs
- 1 tablespoon fresh thyme, chopped, plus extra sprigs for garnish
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Gently clean the baby bella mushrooms. You can wipe them with a damp paper towel or rinse them quickly and pat dry. Carefully remove the stems from each mushroom, creating a hollow cap. Reserve the stems for another use or discard them.
⏱️ 7 min
- 3
Take a small spoonful of softened Boursin cheese and scoop it into the hollow of each mushroom cap, filling it generously.
⏱️ 5 min
- 4
Place the lightly toasted breadcrumbs in a shallow bowl. Take each cheese-filled mushroom and gently press the cheese side down into the breadcrumbs, ensuring the breadcrumbs adhere well to the Boursin cheese.
⏱️ 5 min
- 5
Arrange the breadcrumb-topped stuffed mushrooms on the prepared baking sheet, ensuring they are not touching.
⏱️ 1 min
- 6
Bake in the preheated oven for 12 to 15 minutes, or until the mushrooms are tender, the Boursin cheese is bubbly, and the breadcrumbs are golden brown.
⏱️ 15 min•🌡️ 400
- 7
Once baked, transfer the hot stuffed mushrooms to a serving plate. Garnish with fresh thyme sprigs and sprinkle a generous amount of grated Parmesan cheese over the top before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Boursin Stuffed Mushrooms
Ingredients
For the Stuffed Mushrooms
- 1 pound baby bella mushrooms, whole
- 5.2 ounces Boursin cheese, garlic and fine herbs flavor, softened
- 1/2 cup lightly toasted breadcrumbs
- 1 tablespoon fresh thyme, chopped, plus extra sprigs for garnish
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Gently clean the baby bella mushrooms. You can wipe them with a damp paper towel or rinse them quickly and pat dry. Carefully remove the stems from each mushroom, creating a hollow cap. Reserve the stems for another use or discard them.
⏱️ 7 min - 3
Take a small spoonful of softened Boursin cheese and scoop it into the hollow of each mushroom cap, filling it generously.
⏱️ 5 min - 4
Place the lightly toasted breadcrumbs in a shallow bowl. Take each cheese-filled mushroom and gently press the cheese side down into the breadcrumbs, ensuring the breadcrumbs adhere well to the Boursin cheese.
⏱️ 5 min - 5
Arrange the breadcrumb-topped stuffed mushrooms on the prepared baking sheet, ensuring they are not touching.
⏱️ 1 min - 6
Bake in the preheated oven for 12 to 15 minutes, or until the mushrooms are tender, the Boursin cheese is bubbly, and the breadcrumbs are golden brown.
⏱️ 15 min•🌡️ 400 - 7
Once baked, transfer the hot stuffed mushrooms to a serving plate. Garnish with fresh thyme sprigs and sprinkle a generous amount of grated Parmesan cheese over the top before serving immediately.
⏱️ 2 min