Party Food: Boursin Stuffed Mushrooms

Boursin and Artichoke Stuffed Mushrooms

Diana Rattray

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
170 Calories
9g Fat
10g Carbs
13g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 170
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 24%
Cholesterol 38mg 13%
Sodium 306mg 13%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 9%
Protein 13g
Calcium 180mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an excellent choice if you're looking for a cheesy, meat-free appetizer. The mushroom caps are stuffed with a lively mixture of roasted red peppers, artichokes, and Boursin cheese.

Use baby portabella mushrooms or regular mushrooms in this recipe.

Ingredients

  • 20 to 24 medium to large mushrooms (baby portabella or button)
  • 2 tablespoons butter
  • 1/4 cup onion (finely chopped)
  • 1 can (15 ounces) artichokes (drained and finely chopped)
  • 1/4 cup roasted red bell pepper (chopped)
  • 1/3 cup seasoned bread crumbs
  • 1 package (5.2 ounces) Boursin cheese with garlic and herbs
  • 1/2 cup Parmesan cheese (shredded)

Steps to Make It

  1. Heat the oven to 350 F. Lightly grease a shallow baking dish or spray lightly with nonstick cooking spray.

  2. Wash the mushrooms and carefully remove the stems. Set the caps aside.

  3. Chop the stems finely.

  4. Melt the butter in a skillet over medium heat. Add the finely chopped onion and finely chopped mushroom stems. Cook, stirring frequently until softened, about 3 minutes. Add the finely chopped artichokes and roasted red bell pepper. Cook, stirring, until hot. Add the bread crumbs and Boursin cheese. Cook, stirring, until well blended and hot.

  5. Arrange the mushroom caps in the prepared baking dish. Fill the caps and top each with a little shredded Parmesan cheese. Bake for about 15 minutes, or until the mushrooms brown. 

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