These Boursin and spinach stuffed mushrooms feature a creamy three-ingredient filling of Boursin cheese, cream cheese, and fresh spinach, topped with a crispy Parmesan crust. They're an elegant yet simple appetizer perfect for holiday gatherings.
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Preheat your oven to 375°F (190°C).
Prepare the mushrooms by removing the stems. You can use a small knife or spoon to gently scrape out the inside gills to make more room for the filling. Clean the outside of the mushrooms by wiping them with a damp paper towel.
In a medium bowl, combine the Boursin cheese, softened cream cheese, and chopped fresh spinach. Mix with a fork until well combined.
Lightly spray the outside of the mushroom caps with cooking oil and arrange them on a baking sheet.
Carefully fill each mushroom cap with the cheese and spinach mixture. Be careful not to overfill them.
Place the shredded Parmesan cheese in a separate bowl. Dip the top of each stuffed mushroom into the Parmesan to create a crust.
Arrange the Parmesan-topped mushrooms on the baking sheet.
Bake for 15-20 minutes.
For a golden brown top, switch the oven to broil and broil for 1-2 minutes at the end of cooking, watching carefully to prevent burning.
Remove from the oven, let cool slightly, and serve.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F oven for 5–8 minutes until warmed through.
Yes. Stuff mushrooms up to 4 hours ahead, cover, and refrigerate. Bake just before serving, adding 2–3 minutes to baking time.
Use medium to large white or cremini mushrooms (about 1.5–2 inches across) that can hold the filling without tipping.
Yes. Use herbed cream cheese or a mixture of softened cream cheese with fresh garlic, parsley, and chives for a similar flavor profile.
Remove the gills with a small spoon and pat the mushroom caps dry with paper towels before filling.
Yes. This recipe scales linearly—double or triple the ingredient quantities and spread stuffed mushrooms across multiple baking sheets.
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