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Spinach and Boursin Stuffed Mushrooms
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Author: MaryAnn Dwyer
  • 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
  1. Heat oven to 375 degrees. Line a large sheet with parchment paper and set aside.
  2. Stem the mushrooms and finely chop the stems. Place mushroom caps on prepared sheet.
  3. 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.
  4. 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.