Name: Spinach and Boursin Cheese Stuffed Mushrooms
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 6 Servings
Cuisine: American

Spinach and Boursin Cheese Stuffed Mushrooms

Spinach and Boursin Cheese Stuffed Mushrooms cover

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Spinach and Boursin Cheese Stuffed Mushrooms

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 375 degrees F.

Line a rimmed baking sheet with parchment paper and set aside.

Place mushroom caps on prepared sheet.

Finely chop the stems and set aside.

Melt butter in a large skillet over medium heat. Add chopped mushroom stems and shallots. Cook for 4-5 minutes or until mushroom stems and shallots are softened.

Stir in garlic, spinach and all purpose seasoning blend. Cook for 2 minutes longer. Remove from heat.

In a medium bowl, combine Boursin, Panko, parmesan cheese, and mushroom mixture. Stir until combined.

Fill each mushroom cap with Boursin mixture and place on prepared sheet.

Sprinkle with extra panko and drizzle with olive oil. Bake for 20 minutes or until golden brown.

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Tips & Tricks (5)

Remove Mushroom Gills for Maximum Filling 🍄
Gently scrape out the dark gills with a spoon before stuffing—this creates more room for filling and prevents excess moisture that can make the mushrooms soggy during baking.
Sauté Spinach Dry to Prevent Watery Filling 💧
Cook the spinach and shallots in butter until completely dry, then let cool slightly before mixing with Boursin—excess moisture will release during baking and dilute your cheese filling.
Toast Panko in Butter for Superior Crunch 🥐
Toss breadcrumbs in melted butter and toast them in a separate pan for 2-3 minutes before topping—this creates golden, crispy texture that won't absorb moisture from the filling.
Pat Mushrooms Completely Dry Before Filling 🧻
Use paper towels to remove all surface moisture from mushroom caps after cleaning—wet mushrooms will steam instead of roast, resulting in a rubbery texture rather than tender caps.
Chill Stuffed Mushrooms Before Baking 🧊
Refrigerate assembled mushrooms for 15-20 minutes before baking so the filling stays intact and doesn't slide off—this also helps cook the mushrooms evenly with a tender center.