I’ve never been much of a New Year’s Eve fan. Going out with tons of other people, being cold, paying too much for a ticket somewhere—no thanks! But a party at home with lots of appetizers and some friends? Sign me up!
I recently shared a few 2-ingredient appetizers for the holidays. This recipe for Boursin and Sausage Stuffed Mushrooms was close but it had one too many ingredients for that collection. Instead, this recipe has a whopping three total ingredients. Ok, the chopped parsley as a garnish makes it four, but I’m not counting garnishes. 🙂
Boursin and Sausage Stuffed Mushrooms are an irresistible combination of Boursin cheese and Italian sausage stuffed into portobello mushrooms. You start by cooking the Italian sausage (I get ½ lb from the meat department so there’s no waste). If you wanted a spicier appetizer, the hot Italian sausage works great, too. The sausage gets combined with a puck of everyone’s favorite party cheese: Boursin.
The sausage and cheese mixture gets stuffed into medium sized portobello mushrooms, often called “stuffing mushrooms”. They’re a little bit bigger than a baby portobello mushrooms but smaller than the gigantic ones. If you can’t find the medium sized ones, the baby portobello mushrooms will work too. You’ll just need to stuff more of them with the sausage and cheese mixture.
You can really pile in the Boursin and sausage mixture—it’ll stay mounded nicely in the mushroom as it cooks.
The recipe makes 16 stuffed mushrooms, but can easily be halved or doubled to serve less or more people. I estimate about 2 stuffed mushrooms per person. They can be eaten as finger food or with a knife and fork as an appetizer.
Boursin and Sausage Stuffed Mushrooms
- ½ lb mild Italian sausage
- 1 5.2 oz container Boursin cheese
- 2 lbs stuffing mushrooms medium sized portobello mushrooms
- Optional garnish: fresh chopped parsley
- Place the Italian sausage in a medium sauté pan over medium heat. Cook for 4–5 minutes or until the sausage is no longer pink, stirring and breaking up the sausage with a wooden spoon as it cooks.
- Transfer the sausage to a cutting board and finely chop it. Let cool.
- Preheat oven to 350°F. Brush the dirt off the mushrooms with a wet paper towel. Remove the stems from the mushrooms and place the caps in a 13x9 inch baking pan.
- Crumble the Boursin cheese into a medium bowl. Add the chopped sausage and stir gently with a spatula to combine. Spoon heaping tablespoons of the Boursin and sausage mixture into each mushroom cup.
- Bake the stuffed mushrooms for 25–28 minutes, or until the mushrooms are soft and the cheese is beginning to brown on the top. Garnish with chopped parsley, if desired, and serve while warm.