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:

Freezing stuffed mushrooms

If you’d like to make extra ahead of time and keep them in the freezer, follow these instructions! Please note that they have to be uncooked before freezing for best results.

First, clear space in your freezer for a flat baking pan. Line the sheet with parchment paper and follow the step-by-step instructions above for preparing your uncooked mushrooms. Arrange the mushrooms on the lined sheet, making sure they are spaced apart and not touching.
Freeze for two to three hours until completely solid. Transfer the frozen mushrooms into an air-tight container or Ziploc freezer bag, squeezing out as much air as possible before sealing. Store in the freezer for up to three months!
When you’re ready to bake, take out your desired number of mushrooms and follow the original baking instructions, adding about 1.5 times the typical cooking time, or until they reach an internal temperature of at least 165 degrees F.

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

You can use baby bella mushrooms (cremini mushrooms), white button mushrooms, or even larger options like portobello mushrooms.

If you prefer a spicy kick, you can substitute the mild Italian sausage with spicy Italian sausage or even hot Italian sausage.

Make sure your mushroom caps are placed on the baking sheet in a single layer with space between each one; you don’t want to overcrowd them! Also, try to use similar sized mushrooms to make sure they are all cooked evenly.

Yes! You can prepare the stuffing mixture and fill the cleaned mushrooms a few hours in advance. Place them in a baking dish, cover, and refrigerate until you’re ready to bake.

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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