Looking for a quick, crowd-pleasing appetizer? These Spinach and Boursin Stuffed Mushrooms are always a hit.
Are you planning for a holiday meal or a casual get-together and need a reliable appetizer? Whether you serve a full sit-down dinner or a relaxed brunch, these stuffed mushrooms are an elegant, simple option that can be prepared ahead and finished in minutes when guests arrive. They pair well with wine, cocktails, or as part of a multi-course spread.
I first made these for company at the beach and they disappeared fast. The combination of tender mushrooms, spinach, and creamy Boursin cheese creates rich, savory bites that are easy to love. I used the Garlic & Fine Herbs Boursin for this batch, but Shallot & Chive or other savory varieties work nicely as well. The recipe is forgiving: sauté the chopped stems with garlic and spinach, mix with the Boursin, panko and parmesan, fill the mushroom caps, and bake until golden.
These mushrooms are great for making ahead. Prepare the filling and stuff the caps, then refrigerate on the baking sheet covered with plastic wrap. When it’s time to serve, let them come to room temperature briefly and bake until hot and golden. A light drizzle of olive oil before baking helps develop color and flavor.
Spinach and Boursin Stuffed Mushrooms
Author: MaryAnn Dwyer
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
Ingredients
- 24 medium-large white button mushrooms, cleaned and stemmed
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1/2 cup frozen spinach, thawed and squeezed dry
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 (5.2 oz) block 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
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
- Remove the stems from the mushrooms and finely chop the stems. Arrange the mushroom caps stem-side up on the prepared baking sheet.
- In a large skillet over medium heat, melt the butter. Add the chopped mushroom stems, minced garlic, and the squeezed spinach. Sauté for 4–5 minutes, until the stems soften and the mixture is fragrant. Season with kosher salt and freshly ground black pepper, then remove from heat.
- In a medium bowl, combine the Boursin, panko crumbs, grated Parmesan, and the warm spinach-and-stem mixture. Stir until evenly mixed.
- Spoon the filling into each mushroom cap, pressing gently to mound the mixture slightly. Sprinkle a little extra panko on top of each filled mushroom and finish with a light drizzle of olive oil.
- Bake in the preheated oven for 12–15 minutes, or until the tops are golden and bubbly. Serve warm.
Notes and Serving Tips
These stuffed mushrooms are perfect as a make-ahead appetizer. Assemble them up to a day in advance and keep covered in the refrigerator. When ready to serve, bake directly from chilled—add a couple of extra minutes to the baking time if needed. For extra crunch, broil for 1–2 minutes at the end, watching closely so they don’t burn.
Flavor variations: swap in a different Boursin variety, stir in a handful of chopped fresh herbs, or add a pinch of red pepper flakes for a touch of heat. For a gluten-free version, substitute gluten-free breadcrumbs or crushed toasted nuts.
Storage: Keep leftovers in an airtight container in the refrigerator for 2–3 days and reheat gently in a low oven until warmed through. These are best enjoyed fresh but still tasty the next day.
Enjoy these creamy, savory stuffed mushrooms as an elegant starter or a tasty party bite. They’re easy to scale up for larger gatherings and flexible enough to match your preferred flavors. Happy cooking and happy celebrating!