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Looking for a quick appetizer that’s always a crowd pleaser? These Boursin Stuffed Portobello Mushrooms are always a winner!

Boursin Stuffed Baby Portobello Mushrooms Recipe

Use baby portabella mushrooms or regular mushrooms in this recipe.


  • 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)


  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.
  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.

Boursin Stuffed Baby Portobello Mushrooms

Spinach and Boursin Stuffed Mushrooms


  • 24 medium-large white button mushrooms cleaned and stemmed
  • 2 Tbsp. butter
  • 2 cloves garlic minced
  • 1/2 cup frozen spinach thawed and squeezed
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 5.2 oz. block of Boursin (Garlic & Herb or Shallot & Chive)
  • 1/2 cup plain panko crumbs plus extra for sprinkling
  • 1/4 cup grated parmesan cheese
  • olive oil for drizzling


  • Heat oven to 375 degrees.
  • Line a large sheet with parchment paper and set aside.
  • Stem the mushrooms and finely chop the stems.
  • Place mushroom caps on prepared sheet.
  • Heat butter in a large skillet over medium heat.
  • Add chopped mushroom stems, garlic and spinach.
  • Cook for 4-5 minutes until mushrooms are softened.
  • Season with salt and pepper.
  • Remove from heat.
  • In a medium bowl, combine Boursin, panko crumbs, parmesan and spinach mixture.
  • Spoon into mushroom caps and place on prepared sheet.
  • Sprinkle with extra panko crumbs.
  • Drizzle lightly with olive oil. Bake for 12-15 minutes until golden brown.

Can I use baby bella mushrooms? How about large portobello mushrooms?

You can use any size mushroom that you’d like. You may need to adjust the baking time with smaller or larger mushrooms. The directions are specifically for medium sized mushrooms.


How do I reheat the stuffed mushrooms?

Preheat the oven to 350°F. Place any leftover cooked mushrooms on a sheet pan and bake for 10 minutes, or until warm throughout.


Can I freeze stuffed mushrooms?

I don’t recommend it. The mushrooms will get mushy after being frozen and defrosted. If you want to make these ahead, you can make the Boursin and sausage mixture up to 2 days in advance. When you’re ready to serve them, stuff the mushrooms and bake as directed.


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Boursin Stuffed Portobello Mushrooms