These simple and elegant stuffed mushrooms are made with a creamy flavorful filling of Boursin cheese and bacon, and topped with breadcrumbs and Parmesan for the perfect crunch! They make an easy and delicious party appetizer.
Mushrooms weren’t always my favorite thing, but over the years a few outstanding mushroom recipes have helped me come around. These stuffed mushrooms have definitely won me over!
The mushroom caps are first filled with a creamy blend of herb and garlic Boursin cheese and bacon, and baked until hot and melty. This flavor combination alone can’t be beat, if you ask me.
But for a little texture and crunch, I also top them with a mix of panko breadcrumbs and grated Parmesan and return them to the oven until the topping is golden brown.
Together with the meaty mushroom caps, this makes the perfect creamy crunchy bite.
They’re great out of the oven, but even better as they cool to room temperature, which makes them great for parties. I personally hate having to worry about serving my appetizers piping hot, so for me this is a huge bonus.
These stuffed mushrooms are super easy to make, but here are a few things to keep in mind.
Tips for making the best stuffed mushrooms
- Cremini (what I use), white mushrooms or baby portobellos all work great in this recipe. The main thing is to choose mushrooms that are about 1 1/2 to 2 inches in diameter. This size ensures there will be enough space for the filling once the stem is removed.
- I use herb and garlic Boursin cheese because it’s an easy shortcut (and we can all use those, especially around the holidays!). But you can make a homemade version with this awesome cream cheese garlic butter recipe – just sub the butter for more cream cheese.
- Make ahead: You can stuff the mushrooms a couple of days ahead and store in the refrigerator until ready to bake.
How to Make Stuffed Mushrooms with Bacon and Boursin
- Preheat the oven to 375 degrees F. In a small bowl, combine panko breadcrumbs and grated Parmesan and set aside.
- Chop some bacon, place it in a cold medium size skillet, and cook over medium heat until browned and crispy.
3. In a medium bowl, combine 1 5-oz package of herb and garlic Boursin cheese with the cooked bacon.
4. Carefully remove the stems from about 24 large (1 1/2 – 2 inch) mushrooms.
5. In a large bowl, toss the hollowed mushroom caps with a couple tablespoons of olive oil, and a large pinch of salt and pepper.
6. Line a large baking sheet with foil and grease with olive oil. With a spoon, stuff the mushroom caps with the cheese and bacon mixture and place them in a single layer on the baking sheet. Bake in the preheated oven for 15 minutes.
7. Remove the pan from the oven and increase the heat to 425 F. Sprinkle a teaspoon or so of the panko and Parmesan mixture over each mushroom, drizzle with a little olive oil, and return to the oven for another 10 minutes, until the topping is golden and crispy.
8. Transfer the mushrooms to a serving platter and sprinkle with chopped parsley, if desired.
Mushrooms absorb water easily, so instead of washing them, I usually find it’s sufficient to just brush off any dirt with a paper towel. However if your mushrooms are WHOLE and have a lot of dirt, rinsing them is ok as long as you don’t SOAK them. Be sure to dry them off well after washing.
Whole mushrooms won’t absorb much water, although sliced ones will.
If your mushrooms came pre-packaged, they will store well in the refrigerator in the original packaging. If you purchased them loose, transfer them to a plastic or ziplock bag, and leave the bag partially open in the refrigerator to allow them to breathe.
Either way, they should last from 4 days to a week in the refrigerator.
Stuffed Mushrooms with Bacon and Boursin
- 24 large white, cremini or baby portobello mushrooms 1 1/2 to 2 inches wide, stemmed
- 2 tablespoons olive oil
- salt and pepper
- 1/2 lb bacon chopped
- 1 5.2 oz package herb and garlic Boursin cheese (see note)* softened
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup panko breadcrumbs
- additional olive oil for drizzling
- 2 tablespoons parsley chopped
- Preheat the oven to 375 Line a baking sheet with foil and grease the foil lightly with olive oil.
- In a small bowl, combine the grated parmesan and bread crumbs and set aside.
- Add the chopped bacon to a cold medium-size skillet, and turn the heat up to medium. Cook the bacon, stirring occasionally until browned and crispy.
- In a medium bowl, combine the Boursin cheese with the bacon and set aside.
- In a large bowl, carefully toss the mushroom caps with olive oil and a large pinch of salt and pepper. Place them gill side up on the prepared baking sheet in a single layer.
- Fill the mushroom caps with the Boursin mixture and transfer to the oven. Bake for 15 minutes.
- Remove the mushrooms from the oven and raise the heat to 425 F.
- Sprinkle the parmesan and breadcrumb mixture over each mushroom and drizzle with a little olive oil.
- Return the pan to the oven and bake for an additional 10 minutes, until the topping is golden and crispy.
- Sprinkle mushrooms with parsley and serve.
- Instead of Boursin, if you prefer, you can make a homemade version with this cream cheese garlic butter recipe - just sub the butter for more cream cheese.
- Make ahead: You can stuff the mushrooms a couple of days ahead, cover with plastic wrap, and store in the refrigerator until ready to bake.
- Cleaning mushrooms: You can clean mushrooms by just brushing them with a dry cloth or paper towel. If they have a lot of dirt, whole mushrooms can be rinsed with water. be sure to dry them thoroughly before cooking or storing.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.