Sausage and Boursin Stuffed Mushrooms Recipe
If you haven’t tried @boursincheese, imma bout to rock your world because it. is. unreal. It’s kind of like a herbed goat cheese but less tangy and a little more garlicky without being too overbearing. And it doesn’t realllly melt too much, just softens, which actually makes it perfect for stuffing because it won’t melt all over the place and make a mess!
We’ve been making @boursincheese mushrooms for years, but this Thanksgiving I thought I’d take them up a notch by adding some sweet Italian sausage for a little more heartiness—these helped to hold us over from 3pm until our 7pm dinner! (What time do you usually have Thanksgiving dinner?) I always find it fascinating to hear everyone’s traditions!
Watch me make Sausage and Boursin Stuffed Mushrooms step-by-step here!
Ingredients you’ll need:
- 20 Baby Bella Mushrooms (cleaned with a damp paper towel and stems removed)
- ½ round of Boursin cheese
- 2 links of sweet Italian sausage (casings removed)
- Grated Parmesan cheese
- Salt and black pepper
How to make sausage and boursin stuffed mushrooms:
- Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with tin foil or parchment paper and spray it lightly with cooking spray. Arrange the mushroom caps on the cookie sheet, leaving space between each one, and set aside.
- In a large skillet, lightly spray cooking oil and heat over medium heat. Add the sausage, removed from its casings, breaking it up with a wooden spoon to crumble. Once the sausage is no longer pink, transfer it to a mixing bowl with the Boursin cheese and combine thoroughly.
- Use a spoon to fill each mushroom cap with the sausage and cheese mixture. Then, top each filled cap with grated Parmesan cheese, salt, and pepper. Bake the stuffed mushrooms in the preheated oven for 10-12 minutes or until they are golden brown. Serve warm or at room temperature!
Storing leftovers
If you have any leftovers, you can store them in an airtight container in the fridge. They will keep for about 3-4 days. Reheat them in the oven at 350 degrees until warmed through.
Variations:
Variations
These stuffed mushrooms are incredibly adaptable! Here are a few different ways you can customize them:
- Try Different Kinds of Cheese! Although I think the Boursin cheese in this recipe is what really makes it stand out, you can try swapping it for cream cheese, mozzarella cheese, or even Monterey Jack cheese if you prefer!
- Veggie Filling: Try incorporating finely diced bell peppers or spinach into the sausage mixture for added veggies and flavor.
- Add breadcrumbs: I’ve seen other recipes incorporate panko bread crumbs into the filling mixture! If you’re looking for that extra crunch, you might want to consider sprinkling some panko breadcrumbs into the sausage and boursin cheese mixture.
Pairing suggestions
These stuffed mushrooms pair beautifully with a glass of Sauvignon Blanc or Pinot Grigio. The bright acidity of these wines complements the richness of the sausage-stuffed mushrooms perfectly. More of a cocktail person? Try some of these Savvy Sips: Holiday Pomegranate Mimosa, Elder Sage Cocktail, and Christmas Margarita.
FAQs
Sausage and Boursin Stuffed Mushrooms are one of my go-to appetizer recipes! They’re easy to prepare and soooo yummy with their creamy sausage filling. I hope you love these!
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Sausage and Boursin Stuffed Mushrooms
Ingredients
- 20 Baby Bella Mushrooms wiped clean and stems removes
- ½ round Boursin cheese
- 2 links sweet italian sausage casings removed
- grated parmesan
- salt and pepper
Instructions
- Preheat oven to 350 degrees. On a cookie sheet place tin foil and spray lightly with cooking spray. Line up mushroom caps with space between and set aside.
- In a skillet, lightly spray cooking oil and over medium heat and add sausage removed from casings, breaking up with wooden spoon to crumble. Once no longer pink, add to mixing bowl with Boursin cheese and combine.
- Use a spoon to fill each mushroom cap with sausage + cheese mixture and then top each with grated parm, salt and pepper. Bake for 10-12 mins or until golden brown. Serve warm or at room temp!
