These Boursin stuffed mushrooms are the best I have ever eaten. These are easy to make and crowd pleasing.
Ingredients
- garlic and herb cheese spread (such as Boursin®): 1 pack (5.2 ounce pack)
- cream cheese: 1 pack (8 ounce pack, softened)
- Parmesan cheese: 1 pack (8 ounce pack, divided, grated)
- olive oil: 1 cup (or as needed)
- mushrooms: 20 piece (stems removed)
Metric Conversion
Stages of cooking
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Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
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Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
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Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
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Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
