A decadent, melty, irresistibly savory appetizer that always disappears fast.
If you’re looking for an appetizer that feels a little fancy but takes just minutes to assemble, these Boursin Stuffed Mushrooms are exactly what you need. Each mushroom cap gets filled with a flavorful mixture of Boursin cheese, pesto, and sun-dried tomatoes, then topped with provolone for the perfect melty finish. They bake until warm, creamy, and bubbling — and every bite packs bold, garlicky, herby flavor.
My Mom always used our traditional stuffed mushroom recipe (and it’s totally amazing too). This Boursin stuffed version is elegant enough for holidays and dinner parties, but easy enough for last-minute entertaining. And here’s the thing: this recipe never makes enough. Everyone goes back for seconds and thirds, so go ahead and double it right from the start!
Why You’ll Love These Stuffed Mushrooms
- They are super fast to prepare- just stir, stuff, bake. That’s it.
- There’s a big flavor payoff- Boursin + pesto + sun-dried tomatoes = instant gourmet vibes. Kind of a similar “win” to our artichoke stuffed mushroom recipe.
- They’re a crowd-pleasing appetizer, flying off the platter every single time.
- The recipe is easy to scale: Double or triple for parties.
- They hav a beautiful presentation: Melted provolone on top makes them look restaurant-worthy (like our goat cheese stuffed mushrooms).
Ingredients Needed:
- Mushroom caps: Choose evenly sized mushrooms so they cook uniformly.
- Boursin cheese: The herbed, creamy flavor is the star of the filling.
- Prepared pesto: Adds richness and herbiness.
- Sun-dried tomatoes: Bring bright, concentrated tomato flavor.
- Provolone cheese: Melts beautifully for a gooey finish.
- Green onions: Fresh pop of color and flavor on top.
How to Make Boursin Stuffed Mushrooms
- Mix the filling: Combine Boursin, pesto, and finely chopped sun-dried tomatoes. The mixture should be thick, creamy, and scoopable.
- Stuff the mushroom caps: Spoon a generous amount of filling into each mushroom. Really mound it up — it melts down slightly in the oven.
- Add the provolone: Top each mushroom with a small piece of provolone cheese. It melts golden and gooey as the mushrooms bake.
- Bake until melty and tender: Bake at 350°F for 15 to 20 minutes, until the mushrooms soften and the cheese is fully melted.
- Garnish & serve: Top with sliced green onions for color and freshness. Serve warm!
Recipe Tips
- Choose medium-size mushroom caps — too big and they get watery; too small and they’re too one-bite.
- Use oil-packed sun-dried tomatoes for the best texture and flavor.
- Don’t rinse the mushrooms under water. Instead, wipe with a damp paper towel to prevent sogginess.
- Line your baking sheet with parchment paper to make cleanup easy — melted cheese can stick.
- Serve immediately for the best texture (they reheat fine, but fresh is best!).
- Make ahead: Stuff the mushrooms and refrigerate up to 24 hours before baking.
- Leftovers: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 325°F until heated through — they stay surprisingly creamy!
Variations to Try
- Swap cheeses: Goat cheese or flavored whipped cream cheese works well in place of Boursin.
- Try different toppings: Shredded Parmesan, mozzarella, or smoked provolone.
- Add a protein to the filling: Crumbled cooked bacon or cooked sausage.
- Add spice: A pinch of crushed red pepper flakes mixed in.
- Use different mushrooms: Baby portobellos work beautifully.
What to Serve With Boursin Stuffed Mushrooms
They’d be nice to add to a charcuterie board. Use them as an appetizer for a steak dinner, roasted chicken, marry me chicken lasagna or prime rib. Serve them at a wine and appetizer night or a cocktail party.
FAQs
Can I use low-fat cream cheese instead of Boursin?
Yes, but you’ll lose some flavor. If substituting, add extra garlic, herbs, and salt.
Can I freeze stuffed mushrooms?
It’s not recommended — mushrooms tend to release water after freezing.
Can I grill these instead of baking?
Yes! Place them over indirect heat for 10 to 12 minutes until melty.
Can I use different mushrooms?
Baby bellas or creminis work great. Avoid large portobellos — too watery.
How do I keep stuffed mushrooms from getting soggy?
Don’t rinse them under running water, and avoid overbaking.
Boursin Stuffed Mushrooms
Equipment
Ingredients
- ¼ cup Boursin cheese
- ¼ cup prepared pesto
- ¼ cup sun-dried tomatoes packed in oil, drained and finely chopped
- 12 whole mushroom caps, (wiped clean and stems removed)
- 2 ounces Provolone cheese, thinly sliced
- chopped green onion, for garnish
Instructions
- Preheat oven to 350℉.
- In a small bowl, mix the Boursin cheese, pesto and sun-dried tomatoes. Fill mushroom caps with a large spoonful of the cheese mixture. Top with small slices of provolone cheese and a green onion garnish. Place mushrooms on a baking sheet.
- When ready to serve, bake for 15 to 20 minutes, or until mushrooms are slightly tender and the cheese is nice and melted. Serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
