Looking for a quick appetizer that’s always a crowd pleaser? These Spinach and Boursin Stuffed Mushrooms are always a winner!
Hey guys! Y’all ready for the holiday? Have you got your whole meal all planned out from soup to nuts?
Do you guys do a holiday brunch or a full blown sit down dinner? Growing up we always did the full blown dinner. You know, the usual…ham, sweet potato pie, biscuits, desserts. But over the years, we’ve changed it up every now and then and opted for a fabulous brunch. I honestly don’t know which I like better.
But enough jibber jabber from me today. I know how busy you all must be getting ready, so today I’ll make it quick and get right down to the business of these wickedly yummy Spinach and Boursin Stuffed Mushrooms. The perfect appetizer for your upcoming celebration. I made these for company at the beach two weekends ago and they were a HUGE hit.
This is one of Tom’s favorite appys because he’s a big mushroom fan. And I love these because #1 they’re a perfect make ahead of time appetizer that leaves me more time to relax with company, and #2 because I’m in love with that deliciously creamy Boursin cheese. (And this is not a paid post. I just wanted to share a product I love with you guys!)
For today’s recipe, I used the Garlic and Fine Herbs flavor, but I’ve also used the Shallots & Chive flavor. They’ve got six flavors in all and all would work perfectly. Just clean and stem your ‘shrooms. Saute up your chopped stems with some butter, garlic and frozen spinach that’s been squeezed dry. Mix it with the Boursin cheese, panko and some nutty parm and get to stuffing! Pop them in the oven before company comes, grab a glass of wine and your job is done. Well done! Enjoy friends! Happy however you celebrate!
- 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.