Packed mushrooms are a retro favorite. As soon as a stalwart of party appetizer menus, typically along with classics like crab cakes and deviled eggs, stuffed mushrooms are meaty, tender, and normally topped with a crisp and cheesy breadcrumb topping.

We pulled motivation from those appetiser menus of the past for this traditional stuffed mushrooms dish. However rather of cream cheese, we grabbed a new favorite ingredient: Boursin cheese, a garlic-and-herb spreadable cheese you can typically discover in the packaged cheese section at the grocery store. This secret component amps up the mouthwatering taste of each bite, and it minimizes the dish prep steps.

Learn how to make packed mushrooms, and learn how to alter it up if you want to make it your own.

Active Ingredients for Stuffed Mushrooms
This dish for packed mushrooms only requires eight active ingredients, including butter and salt, so that’s another fantastic reason to make this a go-to appetizer dish.
Cremini mushrooms: These keep their texture the best, even after baking. Plus, they’re the ideal cap shape for packing.
Garlic-and-herb spreadable cheese: We mean Boursin. Boursin cheese packs a ton of flavor with no effort, and the velvety, rich filling is a traditional pairing with a crunchy tacky breadcrumb topping.
Squashed red pepper: Adds a backbone of heat, but you might substitute with freshly-ground black pepper if you wanted somewhat less heat.
Panko: These breadcrumbs are extra crispy, giving a good contrast to the tender mushrooms and tacky filling.
Parmesan cheese: The nutty, umami-rich cheese stands apart amid the earthy mushrooms.
Butter: The ideal fat for make the panko abundant and special.
Parsley and Flaky sea salt: Use one or both for the ultimate garnishes.
How To Wash and Prep Mushrooms
Mushrooms are typically covered in bits of dirt and debris due to the fact that they grow so close to the soil. Since they shouldn’t be washed ahead of time, you’ll want to make sure you wash and clean mushrooms just before making these appetizers.

The very best method to wash mushrooms is to rinse them under cool water. Then, take a damp paper towel and wipe the tops and stems.

Carefully pull on each stem, and it’ll pop far from the mushroom caps. We’re not going to use the mushroom stems in this recipe, though numerous recipes do. Rather, you can discard the stems, freeze them, or use them in something like Smothered Pork Chops or Spinach And Mushroom Frittata.

What if I Can’t Find Cremini Mushrooms?
Whole cremini mushrooms are likewise called infant bella mushrooms. They appear like mini (or infant) portobello mushrooms.

If you can’t find child bellas, look for white button mushrooms or even the bigger portobellos. You’ll need to utilize a bit more filling and most likely cook longer for the huge portobellos, however the white buttons are about the very same size as cremini mushrooms.
Variations and Substitutions
Boursin cheese loads a ton of flavor with no effort. (Other dishes call for softening cream cheese and then mashing in any number of spices and herbs to get a similar taste.) Avoid that action, and accelerate prep with this pre-made cheese.

If you can’t find Boursin or do not prefer it, however, there are some alternatives for you:

Go back to the old-school method, and include your option of herbs and spices to softened cream cheese. Utilize it in place of the Boursin in this dish.
Try another flavor. Boursin has several flavors offered, so do not hesitate to tailor this dish with your favorite.
How To Make Stuffed Mushrooms
This dish is actually a three-step appetizer. Packing the mushrooms is by far the most difficult action, however it’s not tough at all. Here’s a short outline of the process; the full recipe is further below:

Prepare the mushrooms: Remove the stems. Discard them or save them for another usage (like a side meal of sautéed mushroom stems).
Make filling: Combine the cheese and red pepper, and fill each mushroom cap. Dip each cap into a breadcrumb mixture with panko, Parmesan, and butter). Press gently to assist the breadcrumbs stick to the cheese.
Bake: Bake in a 400 ° F till the tops of the mushrooms are golden brown. Then garnish, and serve.
Can You Make Stuffed Mushrooms Ahead?
Yes, you can wash, clean, and stuff the mushrooms then freeze them. Once you pack the mushrooms, move them to a cookie tray, location in a single layer, and freeze them 2 to 24 hours until difficult. Transfer them to a freezer-safe container or bag.

When you’re prepared to bake them, take the mushrooms directly from the freezer to a baking sheet, and bake as directed listed below. Simply add a few more minutes so they warm through completely.
Can You Freeze Stuffed Mushrooms?
Don’t freeze baked mushrooms. They’ll turn watery and soft when you thaw them.

How To Store Stuffed Mushrooms
If you have leftovers, wrap them in cling wrap, and store them in the fridge up to 3 days. The breadcrumbs may end up being soft, however you can try to regain some of the crispiness by reheating the mushrooms in a 350 ° F oven or air fryer until warmed through and crisped on top.

However if you don’t like the texture of leftover stuffed mushrooms, chop up the leftovers, and toll them into a pasta dish or fundamental tomato sauce.

Ingredients
30 entire cremini mushrooms (about 1 lb.).

1 (5.2-oz.) pkg. garlic-and-herb spreadable cheese (such as Boursin).

1/2 tsp. crushed red pepper.

2 Tbsp. panko (Japanese-style breadcrumbs).

1/2 oz. Parmesan cheese, grated (about 2 Tbsp.).

1 Tbsp. unsalted butter, melted.

Sliced fresh flat-leaf parsley.

Flaky sea salt.

Instructions.
Prepare oven and baking sheet:.
Preheat oven to 400 ° F. Line a large rimmed baking sheet with aluminum foil.

Prepare mushrooms:.
Remove and discard comes from mushrooms. Arrange the mushroom caps, cavity side up, on prepared flat pan.
Make filling, and add to each mushroom:.
Stir together spreadable cheese and red pepper in a small bowl. Fill each mushroom cap with a heaping 1/2 – 1 teaspoon cheese mix, depending on size of mushroom.

Make breadcrumb topping, and add to mushrooms:.
Stir together panko, Parmesan, and butter in a little bowl. Dip cheese filled top of mushroom into panko mix, carefully pushing to adhere panko to cheese mix.

Bake:.
Bake in preheated oven up until golden brown on the top, 15 to 20 minutes. Garnish with parsley and sea salt. Serve.