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Stuffed Mushrooms with Bacon and Boursin

Stuffed mushrooms filled with Boursin cheese and bacon, and topped with breadcrumbs and Parmesan.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 mushrooms
Author Ann Otis

Ingredients

  • 24 large white, cremini or baby portobello mushrooms 1 ½ to 2 inches wide, stemmed
  • 2 tablespoons olive oil
  • salt and pepper
  • ½ lb bacon chopped
  • 1 5.2 oz package herb and garlic Boursin cheese (see note)* softened
  • ¼ cup freshly grated parmesan cheese
  • ¼ cup panko breadcrumbs
  • additional olive oil for drizzling
  • 2 tablespoons parsley chopped

Instructions

  • 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.

Notes

  • 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.