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!
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
- 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
Instructions
- 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.
Yum! These look amazing. I’m quite certain I could make a whole meal of them!
Thanks Chris! Me too! Happy Easter!
I love a good stuffed mushrooms and these look absolutely delicious Mary Ann! I love Boursin too!!
Me too Alida! That Boursin is creamy and delish, right?! Happy Easter!
I’m so looking forward to this weekend!! Lots of good eats and lots of relaxing! The weather is warming up and my spring clothes are starting to come out. Woo hoo! Like Tom, I’m a big fan of mushrooms too (and of Boursin cheese) so I would pop these little bites like there’s no tomorrow! Have a fantastic weekend and Easter, my friend! xo
You’d love these Dawn! I hope you guys have the best Easter! Relax and enjoy! XO
Ohh, we have plans for Easter, but they don’t involve any food. lol. SO un-blogger like, I KNOW! We have been completely consumed with a huge project, that HOPEFULLY I can FINALLY share with everyone soon! So we have a lot to do this weekend. But I’m thinking I can deeeeefinitely squeeze in time to make these stuffed ‘shrooms! I am OBSESSED with stuffed mushrooms, so you know I’m drooling over these! Love that you used boursin!! I could pop these into my mouth like candy! Pinned! Cheers, Mary Ann! I hope you guys have a beautiful Easter!! xo
Sounds exciting Chey! You’ve got me on the edge of my seat! Can’t wait to hear all about it. Sometimes a weekend off from all things blogging is just what the doctor ordered actually! We’ve been busy at the beach getting ready for the summer season. We’re laying low this Easter, working on some house projects and I’m flying by the seat of my pants in the kitchen…just like my boys!
Always into stuffed mushrooms. These would be perfect for Easter!
Absolutely Sarah! We love these at our house!
It’s like you knew I was craving stuffed mushrooms! I wish I could show you my blog calendar…stuffed mushrooms are planned for the not so distant future – but now all I need to do is make yours! These sound and look fabulous! I love that you used Boursin – so delicious!! Have a wonderful weekend, my friend! xo
They’re so easy Annie! And everyone always loves these. That Boursin….YUM! Happy Easter!
Love love love stuffed mushrooms! Almost as much as I love Boursin cheese – the best, isn’t it? These are such a delicious little bite – perfect for brunch OR dinner – and I vote we enjoy both of those on Sunday. We deserve them!
Yes it is Michelle! I hope you give these a try. You’d definitely love them!
These would make for a good little meal!
Definitely Matt! Tom would eat these everyday!
I’m a huge mushroom fan, too, so these will no doubt become my favourite appy too :) We have done both brunch and dinner over the years. I’m firmly in the brunch camp, as it just seems more casual and I like that! Have a wonderful holiday weekend, Mary Ann!
We always celebrated with a big dinner, but a casual brunch may be winning me over! Happy Easter and enjoy the mushrooms if you give them a go!
I LOVE stuffed mushrooms!!!!! and Boursin cheese. . yum!!!! I would devour 15 of these! LOVE!
Go for it Alice! These are so easy and always a hit!
My nephew and his family are having a big Easter brunch here in Germany . Since most of them are vegetarian your stuffed mushrooms would be the perfect dish but I am already volunteered to make deviled eggs. Happy Easter Mary Ann !
We love deviled eggs too Gerlinde. It wouldn’t be Easter without them! Have a wonderful holiday!
You’ve literally combined my two favorite things to see on an appetizer spread into the perfect little bite!
Yay! Hope you enjoy these if you try them Gina! Happy Easter! Have fun on your trip!
I never get tired of mushrooms and this is such a beautiful and delicious way to serve them. So festive for an Easter brunch + no silverware required, which is always a bonus.
Yes! These require minimal work Marissa. Always a hit!
My mom used to make a very basic version of this – just the mushrooms and Boursin. It was one of my favorites. I had forgotten about it until now. Your version looks even better!
Thanks Jennifer! I hope you give them a try! I think you’ll love them. Happy Easter!
I would celebrate any holiday with some stuffed mushrooms. I love your spinach boursin combo! Have a great weekend, Mary Ann!
Me too Rachelle! I could eat Boursin on anything. Have a great weekend and Happy Easter Rach!
This is a seriously stunning stuffed mushroom. Wowza!
Thanks Joanne! It’s delicious too!
Boursin inside mushrooms sound TO DIE FOR!!!
It is! You need to give these a try Lindsay!!
You have such a way of simplifying and yet keeping things tasty all at the same time. I like your idea of adding in the boursin for creaminess and flavor, and the do-ahead aspect makes this one so convenient. It was nice to be able to catch up and read through some of these posts that I missed when I was away! Have a most wonderful and joyous Easter weekend, Mary Ann!
Thanks Emily! I’m always up for simplifying things because I entertain so much. I test things out all the time on friends and if they give it the thumbs up too, it heads to the blog! I hope you and your family have a wonderful Easter too!
I am embarrassed to admit it, but I had never tried Boursin before. Love that I am learning about this wonderful creamy cheese that will add just the right touch to this delectable appetizer. My dad will especially love these. Well done.
Oh, you need to try Boursin Cindy. It’s so creamy and delicious. These mushrooms are so easy Cindy and the Boursin totally makes them!
I love stuffed mushrooms. These look fantastic, Mary Ann! Sharing! :)
Thanks so much Natasha!
Stuffed mushrooms are my favorite! love these!
Ours too Tieghan! Happy Easter!
We’ve never done an Easter brunch, but I love the idea! These stuffed mushrooms look amazing! I really like that you’ve used Boursin cheese. That cheese would add so much flavor! Happy Easter!!!
My friends loved these when I made them! This will be making appearances all summer long for parties! So easy. Happy Easter to you and your family Kathy!
I am READY! Complete with Cadbury eggs for all my Easter visitors! Meantime, these look delectable – anything stuffed with Boursin cheese has me at hello…happy Easter, Mary Ann!
You go girl! I know, that Boursin cheese gets me every time! Happy Easter to you and your family too Kate! On a side note…so excited for this fall. My niece will be a freshman at Georgetown! Haven’t been back since my sisters graduated! She’ll be a 3rd generation Hoya! My Dad, two of my sisters and now Ally! So proud of her! Hoya Saxa!
I love everything mushroom, Mary Ann – so this is a big winner in my books! Love all the ingredients – yes to the cheese, spinach, breadcrumbs and garlic – I could eat a whole plate. Wishing you a happy Easter!
Me too Geraldine! These are so easy and perfect when you’ve got lots of company. I also find finger foods are best. No cleaning up extra silverware! Happy Easter my friend!
Stuffed mushrooms are the best and your panko topping sounds irresistible!
I adore stuffed mushrooms and Boursin Mary Ann! What a great combination of flavors! And for us… growing up, yup – ham here too with deviled eggs. As an adult, Rob and I or with friends, go on a hike and have a picnic! My favorite way to spend the holiday weekend!
Great idea! A picnic and a hike sound so fun. I think I’d stuff just about anything with Boursin cheese. Can’t go wrong!
I am making these right now!! I twerked the recipe a hair, and added crushed red pepper flakes!! Yum!! Thank you for the recipe!!
Awesome Clarissa! So happy you’re enjoying them. Thanks so much for following!
These look and sound delicious! Can you prep these a day ahead and then bake the next day?! Thank you!
Yes, you can Mimi. Just sprinkle with the panko crumbs and drizzle with the olive oil right before baking. Enjoy! And thanks so much for following the BHK!