Sausage and Boursin Stuffed Mushrooms
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.
Servings: 18
Calories: 78kcal
Equipment
- Large frying pan
- Mixing bowls
- 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.
Video
Notes
Serve hot or warm. Store covered in the fridge for up to 2 days. Reheat in a 400℉ oven for 5-10 minutes until heated through.
Look for mushrooms of similar size so they all bake up evenly.
Nutrition
Calories: 78kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 242mg | Potassium: 114mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 0.4mg
