Boursin Stuffed Mushrooms

Boursin and Artichoke Stuffed Mushrooms
Boursin and Artichoke Stuffed Mushrooms. Photo: Diana Rattray
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 6 servings
Ratings

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.

What You'll Need

  • 20 to 24 medium to large mushrooms (baby portabella or button)
  • 2 tablespoons butter
  • 1/4 cup onion (finely chopped)
  • 1 can (15 ounces) artichokes (drained and finely chopped)
  • 1/4 cup roasted red bell pepper (chopped)
  • 1/3 cup seasoned bread crumbs
  • 1 package (5.2 ounces) Boursin cheese with garlic and herbs
  • 1/2 cup Parmesan cheese (shredded)

How 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 bread crumbs and Boursin cheese. Cook, stirring, until well blended and hot.
  1. 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. 

More Stuffed Mushroom Recipes

Crab-Stuffed Mushrooms

Basic Stuffed Mushrooms