You just need three ingredients to make Boursin and Sausage Stuffed Mushrooms! They’re the perfect easy appetizer for happy hour or a party.
Dinner parties have their place, but appetizer parties are SO fun! They’re more casual, you don’t need to sit at the table, and everyone gets to mingle (and drink wine…).
I love serving these Boursin and Sausage Stuffed Mushrooms—they get rave reviews every time. Along with my Puff Pastry Bites with Goat Cheese and Jam, they fly off the platter almost as quickly as I load them on.
And I should mention that you don’t need a special occasion or even guests to make these. They’re delicious for a happy hour at home, and the leftovers reheat nicely.
Love mushrooms? Don’t miss this recipe for Italian Marinated Mushrooms!
You just need 3 ingredients for these!
- Medium sized portobello mushrooms are sometimes called “stuffing mushrooms”. If you can’t find them, smaller portobellos (baby bellas) work just fine, too.
- You’ll need a container of Boursin cheese (the whole thing). I used the traditional green and white box.
- You can find bulk Italian sausage at the butcher counter of your local grocery store. You can use either mild or spicy.
How to make boursin stuffed mushrooms
1. Crumble the Italian sausage in a sauté pan, and cook until cooked through. Transfer the sausage to a cutting board and finely chop it. This ensures that it’ll combine well with the Boursin and stay put in the mushroom cap.
2. Combine the Boursin and cooked sausage in a bowl. Mix until thoroughly combined.
3. Brush the dirt off the mushrooms with a wet paper towel. Remove the stems from the mushrooms, and stuff the Boursin and sausage mixture inside. I had about 16 mushrooms. You can mound up the stuffing—it’ll stay put provided it’s packed in there nice and tight!
4. Bake the mushrooms at 350°F for 25–28 minutes, or until the mushrooms are soft and the filling is beginning to brown on top.
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.
Stuffed Mushrooms: Frequently Asked Questions
Yes! You won’t get as many stuffed mushrooms out of it, but you can just stuff the mushrooms with Boursin. They are really delicious that way.
Preheat the oven to 350°F. Place any leftover cooked mushrooms on a sheet pan and bake for 10 minutes, or until warm throughout.
I don’t recommend it. The mushrooms will get mushy after being frozen and defrosted. If you want to make these ahead, you can make the Boursin and sausage mixture up to 2 days in advance. When you’re ready to serve them, stuff the mushrooms and bake as directed.
You can use any size mushroom that you’d like. You may need to adjust the baking time with smaller or larger mushrooms. The directions are specifically for medium sized mushrooms.
More appetizer ideas
I don’t think I’ve heard anyone complain about too many appetizers before dinner! Here are a few of my favorite bite-size appetizers for entertaining:
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
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 13×9 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.