📝 About This Recipe
Elevate your appetizer game with these decadent, bite-sized treasures that marry the earthy depth of roasted cremini mushrooms with the velvety, herbaceous punch of Boursin cheese. Each cap is stuffed with a savory blend of garlic-herb gournay cheese, toasted panko, and a hint of lemon zest for a bright, sophisticated finish. These are the ultimate crowd-pleasers—elegant enough for a cocktail party but comforting enough for a cozy night in.
🥗 Ingredients
The Mushroom Base
- 24 large pieces Cremini (Baby Bella) mushrooms (cleaned with stems removed and reserved)
- 2 tablespoons Extra virgin olive oil (for brushing the caps)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Creamy Filling
- 5.2 ounces Boursin Garlic & Fine Herbs Cheese (one standard wheel, at room temperature)
- 2 ounces Cream cheese (softened to room temperature)
- 2 cloves Garlic (minced very fine)
- 1 small Shallot (finely minced)
- 1 tablespoon Unsalted butter (for sautéing stems)
- 1 teaspoon Lemon zest (from about half a lemon)
- 2 tablespoons Fresh parsley (finely chopped)
The Crispy Topping
- 1/3 cup Panko breadcrumbs
- 2 tablespoons Parmesan cheese (finely grated)
- 1 tablespoon Unsalted butter (melted)
- 1/8 teaspoon Smoked paprika (for color and a hint of warmth)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
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2
Clean the mushrooms using a damp paper towel to wipe away any grit. Avoid soaking them in water, as mushrooms act like sponges and will become soggy.
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3
Carefully pop the stems out of the mushroom caps. Set the caps aside and finely chop about half of the reserved stems (you can discard the rest or save for stock).
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4
In a small skillet over medium heat, melt 1 tablespoon of butter. Add the finely chopped mushroom stems and minced shallot. Sauté for 4-5 minutes until the moisture has evaporated and they are golden brown.
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5
Add the minced garlic to the skillet and cook for just 30-60 seconds until fragrant. Remove from heat and let cool slightly.
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6
Place the mushroom caps in a large bowl. Drizzle with olive oil, salt, and pepper. Toss gently to coat every cap—this ensures the mushrooms are flavorful, not just the filling.
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7
In a medium mixing bowl, combine the softened Boursin cheese, softened cream cheese, the sautéed stem mixture, lemon zest, and fresh parsley. Fold together with a spatula until smooth and uniform.
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8
In a separate tiny bowl, mix the panko breadcrumbs, grated Parmesan, melted butter, and smoked paprika until the crumbs are evenly moistened.
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9
Using a small spoon or a piping bag, fill each mushroom cap generously with the Boursin mixture, mounding it slightly at the top.
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10
Press the top of each stuffed mushroom into the panko mixture, or sprinkle the crumbs over the top, pressing gently so they adhere to the cheese.
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11
Arrange the mushrooms on the prepared baking sheet, leaving about an inch of space between each one.
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12
Bake for 18-22 minutes. You are looking for the mushroom caps to be tender and released some juice, and the panko topping to be a beautiful golden brown.
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13
Remove from the oven and let rest for 5 minutes. This is crucial as the cheese filling is very hot and needs a moment to set.
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14
Transfer to a serving platter and garnish with an extra sprinkle of fresh parsley before serving warm.
💡 Chef's Tips
Always use room temperature cheese to ensure a smooth, lump-free filling that incorporates easily. To prevent soggy mushrooms, pre-roast the empty caps for 5 minutes if they are particularly large or moisture-heavy. If you want a kick of heat, add a pinch of red pepper flakes to the cheese mixture. For a gluten-free version, swap the panko for crushed gluten-free crackers or almond meal mixed with Parmesan. Make-ahead tip: You can stuff the mushrooms up to 24 hours in advance; just wait to add the panko topping until right before baking to keep it crunchy.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Prosecco to cut through the richness of the cheese. Serve alongside a platter of salty prosciutto and marinated olives for a complete Mediterranean appetizer spread. Arrange on a bed of fresh arugula tossed in lemon vinaigrette for a beautiful plated presentation. These make an excellent side dish for a grilled ribeye steak or roasted chicken breast. Offer a balsamic glaze drizzle on the side for guests who enjoy a sweet and tangy contrast.