These sausage and boursin stuffed mushrooms are savory, creamy, and irresistibly cheesy, filled with sausage, garlic, herbs, and topped with a golden panko crunch. They're bite-sized, flavorful, easy to make, and make the perfect stuffed mushroom appetizer for holidays, parties, or cozy nights.
Boursin cheese melts into the filling, adding tangy creaminess and plenty of herbs, while a combination of melty fontina and sharp parmesan adds a cheesy flavor boost. The sage sausage brings a savory depth, and the panko ensures every bite has a contrasting crisp.
These cheese-stuffed mushrooms are the perfect appetizer, but if you're looking for a heartier stuffed mushroom recipe to serve as a meal, try these crab-stuffed portobello mushrooms!
This easy appetizer would be perfect served alongside some fried goat cheese balls, caramelized onion tart, herb roasted olives, or cheese tartlets!
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Why You'll Love This Recipe
Crowd-pleasing appetizer - perfect for parties, game days, and holidays. Assemble them ahead of time, and bake them off so they're hot before guests arrive!
Cheesy, savory filling - Boursin, fontina, and parmesan paired with the sage sausage is chef's kiss!
Crispy topping - you need to have a textural contrast with soft foods, and the panko gives you a crunchy finish to every bite.
Customizable - this recipe is easy to adapt with different cheeses, herbs, or meat (or, go meatless)!
Ingredients
- Mushrooms. Button or cremini mushrooms are perfectly bite sized and hold the filling nicely. Look for mushrooms of similar size so they bake up at a similar time.
- Ground sausage. I love to use a sage ground sausage for extra flavor, but use whatever ground sausage you prefer!
- Aromatics. Onions and garlic get minced and cooked into the sausage for an extra layer of flavor.
- Herbs. Fresh thyme and parsley are used to enhance the savory flavor. If you can't find the sage sausage, throw some minced or powdered sage in, too!
- Cheese. Boursin makes the filling extra creamy, while fontina adds an extra melt factor, and parmesan brings a nutty saltiness.
- Panko. Adds a necessary crunch to cut through all of the soft layers of the mushrooms and filling.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use the caramelized onion Boursin, or try goat cheese, cream cheese, or feta cheese for another flavor profile.
- Swap fontina cheese for mozarella, gouda, or gruyere.
- Use hot or mild italian sasuace for a slightly spicier bite.
- Make them vegetarian by omitting the sausage. Use sausage veggie crumbles or add another vegetable like diced red peppers or sauteed spinach.
How to Make This Recipe
One: Clean the mushrooms, then gently remove the stems by rocking them back and forth and pulling them out.
Two: Brown the sausage, then cook in the onions, garlic, and thyme.
Three: Transfer to a bowl to cool slightly.
Four: Mix in the boursin cheese until evenly distributed.
Five: Mix in the shredded cheeses until evenly dispersed.
Six: Spoon the filling into the mushrooms, pushing it down on the first scoop, then mounding it up on the second scoop.
Seven: Mix together the panko, parsley, salt, and olive oil.
Eight: Top each filled mushroom completely with panko, then bake and transfer to a serving platter.
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Expert Tips
- Choose mushrooms that are medium sized (and similar in size). Not too small to fill, but not so big that they collapse.
- Mound the filling, but don't overfill them too much.
- Bake on parchment paper or foil for easy cleanup.
- Easily make them ahead by filling, refrigerating, then topping with panko just before baking and serving.
Testing Notes
- I really loved using the ground sage sausage and the flavor it imparted. I saw multiple brands of sausage that had a sage option, so it should be easy to track down!
- I definitely over-filled a few of the mushrooms and it made the filling start to seep over the sides toward the end of the bake time. Just a small mound is great.
- I tried a version without panko, and it just...wasn't it. You really need the panko to give a crunch; otherwise, it's just a mushy, unappealing bite. If gluten is an issue, there are options for gluten-free panko these days!
Recipe FAQs
Typically, they only need 15-20 minutes at 400℉. Depending on their size, they may need a few minutes more or less. You'll know they're done when the mushrooms shrivel slightly, the filling is almost bubbling, and the panko is nice and golden.
Preheat the air fryer to 375℉ and arrange the mushrooms in a single layer in the basket (you'll need to work in batches). Air fry for 8-10 minutes, until the mushrooms are tender and the tops are golden.
Absolutely! Fill the mushrooms up to a day in advance, cover, and refrigerate. Before baking, add the panko, then bake and serve.
You can finely dice the stems and cook them in with the sausage. Just be sure to cook out all of the water so it doesn't add excess moisture to the filling.
Another good option is to toss them in a ziploc bag with other veggie scraps (onion peels, carrot peels, etc.) and keep adding until you have enough to make a veggie stock! This is what I typically do with my scraps.
Storage
Store the boursin stuffed mushrooms covered in the fridge for one day. Reheat in a 400℉ oven for 5-7 minutes until hot. Note, the tops will not remain as crispy and there will be some deterioation from baking twice, but they will still taste dleicious.
This recipe does not freeze well. The mushrooms should not be frozen at any point before or after baking.
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What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Sausage and Boursin Stuffed Mushrooms
Equipment
- Large baking sheet
Ingredients
- 18 button mushrooms cleaned and stems removed
- 8 ounces ground sausage I love ground sausage with sage
- ½ cup finely diced yellow onion
- 3 cloves garlic finely minced
- 2 teaspoons minced fresh thyme
- ½ teaspoon kosher salt
- 1 pack boursin cheese
- ½ cup shredded fontina cheese
- ¼ cup grated parmesan cheese
- ⅓ cup panko breadcrumbs
- 2 tablespoons finely chopped fresh parsley plus extra for garnish
- ¼ teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper. Add the prepared mushrooms (opening side up) to the pan.18 button mushrooms
- Add a large skillet to the stove over medium heat. Add the ground sausage and break it up constantly as it cooks, making sure they’re crumbled into small pieces and get nice and brown.8 ounces ground sausage
- Add the onion, garlic, thyme, and salt to the sausage pan and cook until the onions are translucent and everything is very fragrant. Don’t let the garlic brown too much. Transfer to a large mixing bowl and cool slightly.½ cup finely diced yellow onion, 3 cloves garlic, 2 teaspoons minced fresh thyme, ½ teaspoon kosher salt
- Add the boursin and mix to combine, then add in the fontina and parmesan. Mix until smooth.1 pack boursin cheese, ½ cup shredded fontina cheese, ¼ cup grated parmesan cheese
- Scoop the mixture into the mushrooms, pressing it down, then adding a bit more and creating a small mound in each mushroom.
- Mix together the panko, parsley, salt, and olive oil until the panko is coated, then sprinkle evenly on top of each filled mushroom cap.⅓ cup panko breadcrumbs, 2 tablespoons finely chopped fresh parsley, ¼ teaspoon kosher salt, 1 tablespoon extra virgin olive oil
- Bake for 15-20 minutes until the mushrooms are cooked through and the tops are nice and browned. Transfer to a serving platter and finish with extra parsley.
Alex Fanning says
I made these for NYE. They were quite a hit!
Callan Wenner says
Wahoo! Such a great NYE appetizer to serve...thanks a bunch for sharing!