Emily Johnson
Boursin stuffed mushrooms are an easy-to-make, delicious, and crowd-pleasing appetizer. They are made by stuffing mushrooms with Boursin cheese, a classic French soft cheese with fresh herbs and garlic, and then baking them in the oven. The recipe can be made with different types of mushrooms and cheeses and can be adapted for vegan and dairy-free diets. The mushrooms are a perfect holiday appetizer and can be made ahead of time.
| Characteristics | Values |
|---|---|
| Preparation time | 20 minutes |
| Ingredients | Boursin cheese, button mushrooms, olive oil, shallots, thyme, panko breadcrumbs, parsley |
| Diet | Keto, gluten-free, dairy-free (with dairy-free Boursin) |
| Serving suggestions | Appetizer, side dish, holiday dinners, cocktail hours |
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Boursin cheese
Boursin stuffed mushrooms are an easy, low-carb, keto-friendly, and gluten-free appetizer or side dish that can be made with just two ingredients. The mushrooms are stuffed with the cheese and baked in the oven, resulting in a creamy and savoury flavour.
To make Boursin stuffed mushrooms, first remove the stems from button mushrooms and chop them finely. Sauté the chopped mushroom stems with shallots and thyme until softened. Add panko breadcrumbs and continue sautéing to lightly toast the mixture. In a bowl, mix the mushroom mixture with Boursin cheese until well combined. Stuff each mushroom cap with the cheese filling, drizzle with olive oil, and bake until the cheese is melted and the tops are slightly browned.
The mushrooms can be prepared up to two days in advance and stored in the fridge until ready to bake. They pair well with a variety of main dishes, such as beef, pork, or salmon, and can be made dairy-free by using dairy-free Boursin cheese.
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Types of mushrooms
Boursin stuffed mushrooms are a delicious and easy-to-make appetizer. They are made by stuffing mushrooms with Boursin cheese and other ingredients, such as breadcrumbs, olive oil, and herbs. The mushrooms are then baked in the oven until the cheese is gooey and the topping is golden.
When it comes to the types of mushrooms used in this dish, there are several options to choose from. Here are some of the most commonly used mushrooms for making Boursin stuffed mushrooms:
Button Mushrooms: These are small mushrooms that are perfect for stuffed mushroom appetizers. They have a mild flavour and a delicate texture. Button mushrooms are often used in recipes because they are widely available and affordable. When using button mushrooms, it is recommended to remove the stems and chop them up to mix with the other ingredients.
Cremini Mushrooms: Cremini mushrooms are essentially mature button mushrooms. They have a slightly larger size and a more pronounced flavour compared to button mushrooms. Cremini mushrooms are a great choice for Boursin stuffed mushrooms as they hold up well for stuffing.
Baby Bella Mushrooms: Baby bella mushrooms are another variety of cremini mushrooms. They have a similar appearance to button mushrooms but with a slightly larger cap. Baby bella mushrooms have a richer flavour and a meatier texture, making them a delicious option for stuffing.
White Mushrooms: White mushrooms, also known as button mushrooms, are larger in size and have a mild flavour. They are widely available and are often recommended for Boursin stuffed mushrooms due to their ability to hold up well during the cooking process.
Other types of mushrooms can also be used for Boursin stuffed mushrooms, such as shiitake or portobello mushrooms. These larger varieties can be stuffed with Boursin cheese and served as a side dish. When choosing mushrooms, it is important to consider their size, flavour, and ability to hold up during cooking.
In summary, the most popular types of mushrooms used in Boursin stuffed mushrooms are button, cremini, baby bella, and white mushrooms. Each variety offers a slightly different flavour, texture, and size, but all of them complement the creamy and savoury flavours of the Boursin cheese perfectly.
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Preparation
Boursin stuffed mushrooms are an easy, tasty, and impressive appetizer or side dish. They are also keto-friendly, gluten-free, and can be made dairy-free. The preparation is simple and can be done in advance, making them a great choice for parties and holidays.
Firstly, select your mushrooms. Button mushrooms, baby bella, or cremini mushrooms are all good options, and they can be found at most grocery stores. The mushrooms should be small and firm, as the cheese filling is rich, so smaller mushrooms work better.
Next, clean the mushrooms. Use a damp cloth to wipe away any dirt, but do not submerge the mushrooms in water, as they will absorb too much moisture and not cook properly.
Then, remove the stems from the mushroom caps. Finely chop the stems, as these will be added to the filling.
Now, prepare the filling. In a skillet over medium heat, add some butter or olive oil. Once melted, add the chopped mushroom stems, and sauté for a minute to soften. Then, add some finely chopped shallots or onion and some thyme or garlic. Sauté until the shallots or onions are softened and fragrant, about 2-7 minutes. At this point, you can also add some minced garlic.
Once the filling is softened, transfer it to a bowl and add the Boursin cheese. The original Garlic and Fine Herbs flavour is a popular choice, but other flavours like Shallot and Chive, Black Pepper, or Basil would also work well. Mix everything together until well combined.
Now, it's time to stuff the mushrooms. Drizzle the mushroom caps with olive oil and then fill them with the cheese mixture. You can use a knife or a spoon to fill the mushroom caps, adding about 2-3 teaspoons of filling to each.
Once the mushrooms are stuffed, top them with breadcrumbs. Mix the breadcrumbs with olive oil, salt, pepper, and any other desired spices, and sprinkle this mixture on top of the mushrooms. Gently press the mixture into the cheese filling.
Finally, bake the mushrooms. Preheat your oven to between 350 to 425 degrees Fahrenheit. Place the stuffed mushrooms on a baking sheet and bake for 10 to 20 minutes, depending on the size of the mushrooms. Smaller mushrooms will take less time, and larger mushrooms may take a few minutes longer. The mushrooms are done when they are tender, the cheese is gooey, and the topping is golden brown.
For an extra crispy topping, place the mushrooms under the broiler for one or two minutes after baking, but watch carefully to avoid burning.
Serve the mushrooms hot, garnished with some fresh or dried parsley if desired. Enjoy!
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Cooking
Boursin stuffed mushrooms are an easy, delicious, and crowd-pleasing appetizer or side dish. They are also keto-friendly, gluten-free, and can be made dairy-free. The recipe requires minimal effort and very few ingredients.
To make Boursin stuffed mushrooms, you will need Boursin cheese, mushrooms, olive oil, and breadcrumbs. First, preheat your oven to between 350 and 425 degrees Fahrenheit. Clean your mushrooms and remove the stems. Finely chop the stems and sauté them in olive oil for one minute to soften. Add chopped shallots, onion, garlic, thyme, and parsley, and continue to sauté until fragrant and softened. In a separate bowl, mix the Boursin cheese with the mushroom mixture. You can also add breadcrumbs, Parmesan, salt, and pepper to taste.
Next, stuff each mushroom cap with the cheese filling. Top with breadcrumbs and drizzle with olive oil. Place the stuffed mushrooms on a baking sheet and bake for 10 to 20 minutes, depending on the size of your mushrooms. For a more golden topping, place them under the broiler for an additional one to two minutes after baking. Serve the mushrooms warm, garnished with fresh or dried parsley.
You can make these mushrooms ahead of time and store them in the fridge for up to three days or in the freezer for up to three months. They are best served fresh and should not be frozen after baking.
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Serving suggestions
Boursin stuffed mushrooms are a great appetizer or side dish for a variety of occasions, from holiday parties to game days. They pair well with many main courses, such as:
- Marinated flank steak
- Oven-baked beef kabobs
- Chicken kabobs
- Roast chicken
- Individual beef Wellington
- Pan-seared pork chops
- Salmon Wellington
- Steak crostini
- Sausage
They can also be served as a lite meal with a side salad.
Boursin stuffed mushrooms can be served as an appetizer before the main course or as a side dish alongside the main course. They are also a good option for a snack or when entertaining guests.
Additionally, these mushrooms can be made ahead of time, stored in the fridge, and baked when ready to serve.
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Frequently asked questions
Boursin Stuffed Mushrooms are a delicious and easy-to-make appetizer or side dish made with mushrooms and Boursin cheese. Boursin is a creamy French cheese with herbs and garlic, which is stuffed into mushroom caps and baked to create a tasty and savoury treat.
The main ingredients are mushrooms and Boursin cheese. You can use various types of mushrooms, such as button, cremini, or baby bella mushrooms. For the cheese, the Garlic and Herbs variety is popular, but other flavours like Shallot and Chive, Black Pepper, or Basil can also be used. Additionally, you may need olive oil, breadcrumbs, butter, and spices for seasoning.
First, clean and prepare the mushrooms by removing the stems. Chop and sauté the stems with other ingredients like shallots, onions, or garlic. Mix this with the Boursin cheese and stuff the mixture into the mushroom caps. Top with breadcrumbs and drizzle with olive oil. Finally, bake the mushrooms in the oven until they are cooked and slightly browned.
Yes, Boursin Stuffed Mushrooms can be prepared in advance and stored in the fridge for up to 3 days or frozen for up to 3 months. However, they are best served fresh, as they tend to get soggy over time. You can also make the filling and stuff the mushrooms up to 2 days in advance and bake them just before serving.
