Party Food: Boursin Stuffed Mushrooms

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/22/22
Boursin and Artichoke Stuffed Mushrooms

Diana Rattray

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6 servings

This is an excellent choice if you're looking for a cheesy, meat-free appetizer. The mushroom caps are stuffed with a lively mixture of roasted red peppers, artichokes, and Boursin cheese.

Use baby portabella mushrooms or regular mushrooms in this recipe.

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Ingredients

  • 20 to 24 medium to large button mushrooms, or baby portabella

  • 2 tablespoons unsalted butter

  • 1/4 cup finely chopped onion

  • 1 (15-ounce) can artichokes, drained and finely chopped

  • 1/4 cup roasted red bell pepper, chopped

  • 1/3 cup seasoned breadcrumbs

  • 1 (5-ounce) package Boursin cheese with garlic and herbs

  • 1/2 cup shredded Parmesan cheese

Steps to Make It

  1. Heat the oven to 350 F. Lightly grease a shallow baking dish or spray lightly with nonstick cooking spray.

  2. Wash the mushrooms and carefully remove the stems. Set the caps aside.

  3. Chop the stems finely.

  4. Melt the butter in a skillet over medium heat. Add the finely chopped onion and finely chopped mushroom stems. Cook, stirring frequently until softened, about 3 minutes. Add the finely chopped artichokes and roasted red bell pepper. Cook, stirring, until hot. Add the breadcrumbs and Boursin cheese. Cook, stirring, until well blended and hot.

  5. Arrange the mushroom caps in the prepared baking dish. Fill the caps and top each with a little shredded Parmesan cheese. Bake for about 15 minutes, or until the mushrooms brown.