These easy Boursin Stuffed Mushrooms are made with just 2 ingredients! The simplest side dish or appetizer you will ever make, these require very minimal effort and are baked in the oven.
Ingredients:
- Boursin cheese - I use Boursin Garlic and Herbs for this, but Shallot and Chive, Black Pepper, or Basil would also work well! For dairy free, use the dairy free Boursin Cheese. You could also use herbed goat cheese or cream cheese for this recipe. Sometimes I'll do a mixture of all my leftover cheese in the fridge!
- Mushrooms - You can use any type of mushrooms you like, but white button mushrooms or baby bellas are recommended.
- Optional Toppings - I love a little bit of fresh Italian parsley on top, as well as freshly cracked pepper.
Step 1: Clean the mushrooms. Wet a paper towel and rub them all over the mushrooms to remove excess grime. Then twist out the stems to remove them. You can either toss them or set aside to add to a stuffed chicken.
Step 2: Add in the Boursin cheese. Using a knife or a spoon, take about 2-3 teaspoons and fill the inside of the mushroom cap.
Step 3: Bake the stuffed mushrooms. Bake at 425 degrees Fahrenheit for 15 minutes. Smaller mushrooms may take less time to bake, and larger mushrooms more. The mushrooms should appear slightly browned on top with the cheese melted.
PREP AND STORAGE
Prep ahead - To make stuffed mushrooms ahead, all you have to do is prepare them up to baking. You can cover them and place in the fridge up to 1-2 days before you'd like to bake them. Bake according to the directions as written.
Storage Tips - Store the baked stuffed mushrooms in the fridge for up to 3 days. These are always best the day you bake them, so I suggest not planning on having too many leftovers. I also do not recommend freezing them.