Boursin Cheese & Crab Stuffed Mushrooms Recipe

Introduction

These Boursin Cheese & Crab Stuffed Mushrooms combine creamy cheese, fresh crab, and savory herbs for an irresistible appetizer. Perfect for parties or a special treat, they bake up golden and bubbly with a delightful hint of spice.

Ingredients

• 24 large stuffer mushrooms
• 3-4 tablespoons olive oil, divided
• 5-6 scallions, sliced thin or ¼ cup minced shallots
• ½ cup cream cheese, softened
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon garlic, minced
• 2 teaspoons lemon zest
• ¼-½ cup grated parmesan cheese
• 1 (5.6 ounce) container light Boursin garlic herb cheese dip
• ½-¾ cup bread crumbs
• 1 large egg
• 1 cup + 1 tablespoon mayonnaise
• 1 (16 ounce) container lump crab
• 1 teaspoon Tabasco hot sauce (optional)
• ½ cup shredded mozzarella cheese
• Paprika or cayenne to sprinkle on top
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Wipe mushrooms clean and carefully remove the stems. Chop the stems finely and set aside.
3. Step 3: Scoop out the membrane from the inside of the mushroom caps and discard. Place the caps on a lightly greased cookie sheet and brush with olive oil. Set aside.
4. Step 4: Heat some olive oil in a skillet over medium heat. Sauté the scallions, garlic, and reserved chopped mushroom stems until softened, about 3-4 minutes.
5. Step 5: Remove from heat and stir in the cream cheese and Boursin cheese. Transfer the mixture to a mixing bowl.
6. Step 6: Add parsley, lemon zest, parmesan cheese, bread crumbs, egg, mayonnaise, and hot sauce (if using). Mix well.
7. Step 7: Gently fold in the lump crab meat along with salt and pepper to taste.
8. Step 8: Spoon the filling into the mushroom caps. Sprinkle paprika or cayenne pepper on top.
9. Step 9: Bake for 25 minutes. Remove from oven, sprinkle with shredded mozzarella cheese, then bake another 5 minutes or until mushrooms are browned and the filling is hot and bubbly.
10. Step 10: Remove from oven and serve warm.

Tips & Variations

• Use fresh lump crab for the best flavor, or substitute canned crab meat if necessary.
• For a milder version, omit the Tabasco and paprika or cayenne pepper.
• Try adding a pinch of Old Bay seasoning to the filling for a coastal twist.
• For a gluten-free option, substitute the bread crumbs with gluten-free crumbs or crushed nuts.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through. Avoid microwaving as it may make the mushrooms soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed mushrooms ahead of time?

Yes, you can assemble the mushrooms and store them covered in the refrigerator for up to 24 hours before baking. Just add a couple extra minutes to the baking time if baking from cold.

What can I use instead of Boursin cheese?

If you can’t find Boursin cheese, a mixture of cream cheese with garlic and chopped herbs (such as chives and parsley) works well as a substitute.

Boursin Cheese & Crab Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

Delicious Boursin Cheese & Crab Stuffed Mushrooms featuring a creamy blend of Boursin garlic herb cheese, lump crab, and savory seasonings stuffed into large mushroom caps and baked to golden perfection. This appetizer is perfect for gatherings and offers a rich, flavorful bite with a cheesy, herby, and slightly spicy kick.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 24 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms

• 24 Large stuffer mushrooms
• 3–4 Tablespoons Olive oil (divided)

Stuffing

• 5–6 Scallions, sliced thin or ¼ cup minced shallots
• ½ Cup Cream cheese, softened
• 2 Tablespoons Fresh parsley, finely chopped
• 1 teaspoon Garlic, minced
• 2 teaspoons Lemon zest
• ¼–½ Cup Grated parmesan cheese
• 1 (5.6 ounce) container Light Boursin garlic herb cheese dip
• ½–¾ Cup Bread crumbs
• 1 Large egg
• 1 cup + 1 Tablespoon Mayonnaise
• 1 (16 ounce) container Lump crab meat
• 1 teaspoon Tabasco hot sauce (optional)
• Salt and pepper to taste

Topping

• ½ Cup Shredded mozzarella cheese
• Paprika or cayenne for sprinkling on top

Instructions

1. Preheat oven: Preheat your oven to 350°F to prepare for baking the stuffed mushrooms.
2. Prepare mushrooms: Wipe mushrooms clean with a damp cloth. Remove the stems from the mushrooms, chop them finely, and set aside. Scoop out and discard the membrane inside the mushroom caps. Place the caps on a lightly greased cookie sheet and brush them with some of the olive oil. Set aside.
3. Sauté aromatics: Heat some olive oil in a skillet over medium heat. Add the sliced scallions, minced garlic, and the reserved chopped mushroom stems. Sauté until softened, about 3-4 minutes, then remove from heat.
4. Make stuffing mixture: Stir the cream cheese and Boursin cheese into the warm skillet mixture, then transfer everything to a mixing bowl. Add the finely chopped parsley, lemon zest, grated parmesan cheese, breadcrumbs, egg, mayonnaise, and Tabasco sauce if using. Season with salt and pepper to taste and mix well.
5. Add crab meat: Gently fold in the lump crab meat into the cheese and breadcrumb mixture, ensuring the crab stays chunky and does not break up too much.
6. Stuff the mushrooms: Spoon the crab and cheese filling evenly into each mushroom cap until well filled. Sprinkle paprika or cayenne pepper over the tops for a touch of color and spice.
7. Bake mushrooms: Bake the stuffed mushrooms in the preheated oven for 25 minutes, allowing the filling to set and the mushrooms to cook through.
8. Add cheese topping: Remove the mushrooms from the oven, sprinkle shredded mozzarella cheese on top of each, and return to the oven. Bake for an additional 5 minutes or until the cheese is melted, bubbly, and slightly browned.
9. Serve: Once done, remove the mushrooms from the oven and serve immediately while hot and delicious.

Notes

• Use fresh large mushrooms suitable for stuffing such as white button or cremini.
• Adjust the amount of breadcrumbs to achieve desired stuffing consistency — mixture should be moist but firm enough to hold shape.
• Omit Tabasco sauce for a milder flavor or substitute with your favorite hot sauce.
• For gluten-free option, use gluten-free breadcrumbs.
• Ensure crab meat is drained well to avoid soggy filling.
• Can be prepared ahead by stuffing mushrooms and refrigerating, bake just before serving.

Keywords: stuffed mushrooms, Boursin cheese, crab appetizer, baked stuffed mushrooms, garlic herb cheese, seafood appetizers