Laura Smith
Boursin-stuffed mushrooms are an easy-to-make, bite-sized appetizer that can be served as a side dish or before a main meal. They are made by stuffing mushrooms with Boursin cheese, a French soft cheese with fresh herbs and garlic, and are often topped with breadcrumbs. The mushrooms are then baked in the oven, resulting in a creamy, garlicky, and herby dish with a crunchy texture. This simple recipe can be customised and made ahead of time, making it a convenient option for entertaining guests.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, side dish, brunch |
| Ingredients | Mushrooms, Boursin cheese, breadcrumbs, olive oil, salt, pepper, thyme, parsley, honey, balsamic glaze |
| Types of Mushrooms | Button, cremini, baby bella, portobello, shitake |
| Types of Boursin Cheese | Garlic and Herbs, Shallot and Chive, Black Pepper, Basil, Rosemary and Black Garlic, Caramelized Onion and Herbs |
| Dietary Requirements | Gluten-free, keto, dairy-free, vegetarian |
| Preparation Time | 45 minutes |
| Cooking Time | 10-20 minutes |
| Storage | Refrigerate for up to 3 days, freeze for up to 3 months |
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What You'll Learn
Boursin cheese
To make Boursin-stuffed mushrooms, you will need to clean the mushrooms and remove the stems. The mushroom caps can then be stuffed with Boursin cheese, either using a knife or spoon, or your hands with kitchen gloves. The amount of cheese needed will depend on the size and number of mushrooms being stuffed. Generally, about 2-3 teaspoons of cheese are needed to fill each mushroom cap.
After the mushrooms are stuffed, they can be baked in the oven. The baking temperature and time may vary depending on the recipe and the size of the mushrooms. Some recipes call for baking at 400 degrees Fahrenheit for 10-15 minutes, while others suggest 425 degrees Fahrenheit for 12-15 minutes. It is important to keep an eye on the mushrooms while they bake to ensure they do not overcook.
Boursin-stuffed mushrooms can be served as an appetizer or side dish, and they are perfect for entertaining. They are also customisable, with some recipes suggesting toppings such as breadcrumbs, honey, balsamic glaze, and fresh herbs. The mushrooms can also be made ahead of time, stored in the fridge for up to 3 days, or frozen for up to 3 months, and then baked when needed.
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Types of mushrooms
Mushrooms are prized for their versatility and meat-like texture, and they come in many forms. Boursin stuffed mushrooms are a popular appetiser or side dish, often made with button mushrooms. However, there are many different types of mushrooms that can be used for stuffing, each with its own unique characteristics and flavour profile.
Button mushrooms are the most common variety, accounting for an estimated 90% of the mushrooms consumed in the US. They are mild in flavour and can be eaten raw or cooked. Baby button mushrooms, criminis, and portobellos are all the same species at various points in their life cycle. Crimini mushrooms, often sold as "baby bellas", are darker, firmer, and more mature than white button mushrooms, but smaller than portobellos. They can be sautéed to add a crunchy texture and are often used in soups or grain bowls.
Other types of mushrooms include the meaty king oyster, the elusive honeycomb-like morel, and the wavy, cone-shaped black trumpet, which is native to the Midwest and eastern US. Black trumpets have a rich, smoky flavour and notes of black truffle when dried, making them perfect for mushroom risotto. Chanterelles, with their trumpet-like shape and depression in the centre of their caps, are another popular variety.
Lion's mane mushrooms are known for their fuzzy, shaggy appearance, resembling a lion's mane as they grow on tree trunks. They have a flavour reminiscent of shellfish, like lobster or shrimp, with an earthy backbone. Maitake mushrooms, also known as hen of the woods, can be cultivated or found in the forest, particularly in Japan and the US. They often grow in clusters with soft, feathery caps overlapping and have an earthy aroma and a gamey flavour.
When making Boursin stuffed mushrooms, it is important to note that the mushrooms should not be soaked in water, as this can make them soggy and affect their roasting ability. Button mushrooms are a popular choice for stuffing due to their small size, but other varieties can also be used depending on personal preference and availability. The key steps in making Boursin stuffed mushrooms include cleaning the mushrooms, removing the stems, filling the caps with Boursin cheese and other ingredients, baking, and garnishing.
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Oven-baking
Boursin stuffed mushrooms are a delicious and easy-to-make appetizer or side dish. They are made with mushrooms stuffed with Boursin cheese and other ingredients, and then baked in the oven. Here is a step-by-step guide to making Boursin stuffed mushrooms, focusing on the oven-baking process:
Step 1: Preheat the Oven
Preheat your oven to the desired temperature. Most recipes recommend baking Boursin stuffed mushrooms at 400 degrees Fahrenheit, but some suggest temperatures between 350 and 425 degrees Fahrenheit. Choose a temperature that works best for your oven and desired cooking time.
Step 2: Prepare the Mushrooms
Clean the mushrooms by wiping them with a damp paper towel or cloth. Remove any dirt or grime gently. Then, remove the stems by twisting and pulling them out. You can chop the stems finely and sauté them with other ingredients like shallots, onions, garlic, and herbs to make a flavourful base for your cheese filling. However, if you prefer a simpler approach, you can discard the stems or save them for another recipe.
Step 3: Make the Filling
In a bowl, mix Boursin cheese with your choice of additional ingredients. You can use the sautéed mushroom stems, shallots, onions, garlic, herbs such as thyme, and spices like black pepper. Boursin cheese itself is a flavourful, creamy French cheese seasoned with herbs and garlic, so feel free to adjust the amount of additional ingredients based on your taste preferences. You can also use different varieties of Boursin cheese, such as Shallot and Chive, Black Pepper, or Basil, to create unique flavour profiles.
Step 4: Stuff the Mushrooms
Take about 2-3 teaspoons of the cheese filling and stuff it into the mushroom caps until they are completely full. You can use a knife or a spoon to fill the mushrooms. If you want a crispy topping, dip the stuffed mushrooms into a breadcrumb mixture. The breadcrumbs can be plain or seasoned with Parmesan, butter, or other herbs. This step adds a crunchy texture to your baked mushrooms.
Step 5: Bake the Mushrooms
Place the stuffed mushrooms on a baking sheet or tray. Drizzle the tops with olive oil to promote even cooking and enhance the flavour. Bake the mushrooms in the preheated oven for 12 to 20 minutes, depending on their size and the desired level of browning. Smaller mushrooms may take around 12 to 13 minutes, while larger ones might need up to 15 to 16 minutes. Keep an eye on them to avoid overcooking.
Step 6: Garnish and Serve
Once the mushrooms are baked to your desired level of doneness, remove them from the oven and garnish with fresh chopped parsley. You can also add a final touch by placing them under the broiler for a minute or two to get a more golden, crispy topping, but be careful not to burn them. Serve these delicious Boursin stuffed mushrooms as a side dish or appetizer, and enjoy the creamy, savoury flavour!
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Breadcrumbs
Boursin-stuffed mushrooms are a simple yet delicious dish that can be served as an appetizer or side. The creamy, crumbly Boursin cheese—a French cheese with fresh herbs and garlic—pairs perfectly with the earthy flavour of mushrooms.
The breadcrumbs used in this dish play a key role in enhancing its taste and texture. Panko, a Japanese-style breadcrumb, is commonly used for its superior crunch. The breadcrumbs are mixed with olive oil, salt, pepper, and any other desired spices. This mixture is then sprinkled on top of the mushrooms stuffed with Boursin cheese, adding a crispy texture and savoury flavour.
When selecting mushrooms for this dish, button mushrooms, cremini mushrooms, or baby bella mushrooms are ideal choices. These mushrooms are small and perfect for bite-sized appetizers. Larger varieties such as shitake or portobello mushrooms can also be used, but they require a longer baking time to ensure they become tender.
The preparation of the breadcrumbs is a straightforward process. Firstly, combine the desired amount of panko breadcrumbs with olive oil in a small bowl. Stir the mixture, adding more oil if needed, until the breadcrumbs are completely coated. This step ensures that the breadcrumbs will have a crispy texture after baking. Next, season the breadcrumbs with salt and pepper to taste. Additional seasonings can be added according to preference, such as thyme, parsley, or other herbs and spices.
Once the breadcrumbs are seasoned to your liking, it's time to assemble the dish. After stuffing the mushroom caps with Boursin cheese, top each mushroom generously with the breadcrumb mixture. The breadcrumbs will form a crispy crust during baking, enhancing the flavour and texture of the dish.
Finally, the stuffed mushrooms are baked in the oven. The baking temperature and time may vary slightly depending on the recipe, but generally, a temperature of around 400°F (200°C) for 10 to 15 minutes is recommended. For a larger mushroom, a slightly longer baking time may be necessary. After baking, the mushrooms are typically garnished with fresh herbs such as parsley or thyme, adding a final touch of flavour and colour to the dish.
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Appetizers
Boursin stuffed mushrooms are a simple, yet delicious appetizer that is guaranteed to impress your guests. They are also highly customizable and can be made ahead of time.
Boursin is a French cheese with a creamy, savoury texture and fresh herbs and garlic. It is the perfect complement to the earthy flavour of mushrooms. For the mushrooms, you can use baby bella, cremini, or button mushrooms. These mushrooms are all different names for the same type of mushroom, with the main difference being their size and maturity.
To make Boursin stuffed mushrooms, first, clean the mushrooms with a damp cloth and twist out the stems. Finely chop the stems and saute them with shallots and thyme. Next, add the mixture to a bowl and combine it with the Boursin cheese. Stuff each mushroom cap with the cheese filling. You can also add breadcrumbs to the mixture for added texture and crunch. Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake at 400 degrees Fahrenheit for 12-15 minutes.
For an extra special touch, top the mushrooms with a crunchy breadcrumb mixture. Simply combine panko breadcrumbs, extra virgin olive oil, and cracked black pepper and salt. Broil the mushrooms for 1-2 minutes until the breadcrumbs are golden and crispy. Finally, garnish with fresh chopped or dried parsley and serve.
Boursin stuffed mushrooms are not only delicious but also versatile. They can be made dairy-free by using a dairy-free version of Boursin cheese. You can also experiment with different types of cheese, such as herbed goat cheese or cream cheese. Additionally, you can make them ahead of time and store them in the fridge for up to 3 days or in the freezer for up to 3 months.
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Frequently asked questions
Boursin stuffed mushrooms are an easy-to-make appetizer or side dish that combines the flavours of mushrooms, Boursin cheese, and breadcrumbs.
You can use button mushrooms, cremini mushrooms, baby bella mushrooms, or larger varieties like shitake or portobellos. Just remember to clean the mushrooms with a damp cloth or paper towel, and not to soak them in water as they can become soggy.
The most popular variety used in this recipe is Boursin Garlic & Fine Herbs, but other flavours like Shallot and Chive, Black Pepper, or Basil would also work well. You can also use dairy-free Boursin or substitute it with herbed goat cheese or cream cheese.
After cleaning and preparing the mushrooms, fill them with Boursin cheese and top with a mixture of breadcrumbs, olive oil, salt, pepper, and any other desired spices. Bake in the oven at around 400 degrees Fahrenheit for 10-15 minutes, or until the cheese is melted and the breadcrumbs are golden.
Yes, Boursin stuffed mushrooms can be prepared up to 2-3 days in advance and stored in the fridge until ready to bake. They can also be frozen for up to 3 months.
