Boursin Stuffed Mushrooms

My all-time favorite appetizer is probably stuffed mushrooms.

Crab-stuffed mushrooms were one of the first recipes I ever blogged about. My aunt had made them for a Christmas Eve party one year and I fell in love.

Those little fungi stuffed with crab and cheese were delicious. Absolutely delightful. A bite of heaven.

Too bad they were difficult to make. Sure, they don’t take a lot of skill, but it takes a lot of time to clean the mushrooms, make the filling, take out the stems and chop them, and then stuff each individual mushroom. That’s a time-consuming process, and when you’re making a bunch of appetizers for a crowd, you don’t want to spend too much time on one thing.

I wanted to simplify stuffed mushrooms for my NYE shindig (aka party with my parents and cats) this year. Instead of over-complicating the filling, I made the world’s easiest filling: Boursin cheese.

That’s it. That’s the filling for these stuffed mushrooms. Just that creamy, flavorful cheese.

I did end up topping this with some breadcrumbs for a little crunch. This recipe is so easy, my cat could probably make it!

Choose your Boursin wisely, though. I went with the shallot and chive Boursin and it tasted amazing. The more flavorful the Boursin, the better the stuffed mushrooms will be.

Enjoy!