boursin appetizer recipe
The Best boursin appetizer recipe
Easy Boursin-Style Stuffed Mushrooms
A creamy, herby twist on classic stuffed mushrooms that’s perfect for appetizers. The Boursin-inspired filling pairs rich tomato sauce with savory garlic for a satisfying bite.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup crumbled Boursin cheese
- 1 tbsp fresh parsley, chopped
- 1 tbsp butter
- 1/4 cup grated Gruyère cheese
👨🍳Directions
-
1
Preheat oven to 425°F. Lightly brush a baking sheet with olive oil to prevent sticking. -
2
Mix flour, salt, olive oil, and Parmesan in a bowl until a dough forms. Knead lightly, then roll out to 1/4-inch thickness. -
3
Cut 16 small circles from the dough. Place 2 large mushrooms (button or cremini) on each circle, pressing gently to adhere. Trim mushroom stems if needed. -
4
In a small pan, melt butter over medium heat. Sauté garlic for 30 seconds until fragrant. Stir in tomato sauce, Boursin, parsley, and Gruyère. Simmer for 5 minutes. -
5
Fill each mushroom cap with the sauce mixture. Bake on the prepared sheet for 15 minutes, then broil for 5–7 minutes until golden.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Boursin-Style Stuffed Mushrooms Works
❓ Frequently Asked Questions About Boursin-Style Stuffed Mushrooms
What is the best way to store Boursin appetizers to keep them fresh?
Store Boursin appetizers in an airtight container in the refrigerator for up to five days. If you plan to serve them cold, wrap individual portions tightly in plastic wrap or foil to prevent drying out. For longer storage, freeze them for up to three months—thaw in the fridge overnight before serving.
Can I make Boursin ahead of time and reheat it?
Yes, you can prep the Boursin mixture in advance, but avoid reheating it directly from frozen or raw states. Instead, assemble the appetizers, refrigerate, and serve cold. For a warm version, gently warm the mixture in a low oven (200°F/95°C) for 10–15 minutes until melted and bubbly, then shape into logs or rolls.
What substitutions can I make if I don’t have cream cheese?
If you don’t have cream cheese, use a mix of 2 oz softened butter + 1/2 cup sour cream as a substitute. For a richer flavor, add 1 teaspoon of garlic powder or a pinch of smoked paprika. Avoid substituting with mayonnaise or plain yogurt, as they won’t hold the mixture together as well.
How do I prevent the Boursin from becoming too dry or crumbly?
To keep the Boursin moist, ensure you use room-temperature cream cheese when mixing—it blends smoothly and holds together better. Add 1–2 tablespoons extra sour cream or Greek yogurt if the mixture feels too stiff. For extra tenderness, lightly brush the assembled appetizers with a little melted butter before chilling.
Can I use this recipe for a crowd, and how should I scale it?
Yes, this recipe makes about 12 small appetizers, so you can easily double or triple the ingredients for a larger crowd. Just increase each quantity proportionally (e.g., 24 oz cream cheese for 24 appetizers). For a cohesive presentation, use the same shaping method (logs, rounds, or stuffed mushrooms) to maintain visual consistency.
