Name: Spinach and Boursin Cheese Stuffed Mushrooms
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 6 Servings
Cuisine: American
Ingredients: 24 White Button Mushrooms; 2 tablespoons Butter; 1 Shallot; 5 ounces Baby Spinach; 1 tsp All Purpose Seasoning; 5.2 ounces Boursin Cheese; 0.5 cup Panko Breadcrumbs; 0.25 cup Parmesan Cheese; 1 tbsp Olive Oil

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

Spinach and Boursin Cheese Stuffed Mushrooms

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 Perfect Texture 🍄
Gently scrape out the dark gills with a spoon before stuffing to create more room for filling and prevent excess moisture from making the mushrooms soggy during baking.
Sauté Spinach and Shallots Dry First 🌿
Cook the spinach and shallots together until all moisture evaporates before mixing with Boursin cheese, preventing a watery filling that will leak during cooking.
Toast Panko in Butter for Superior Crunch 🥐
Toss breadcrumbs in melted butter before topping the mushrooms—this ensures golden, crispy coating that won't absorb moisture and stays crunchy throughout baking.
Chill Stuffed Mushrooms Before Baking ❄️
Refrigerate the assembled mushrooms for 15-20 minutes before baking so the filling stays intact and doesn't slide off, while the cheese melts evenly.
Pat Mushrooms Dry to Prevent Weeping 💧
Use paper towels to thoroughly dry the mushroom caps after cleaning—excess surface moisture will release steam and cause the filling to become loose or separate during cooking.