Boursin Cheese & Crab Stuffed Mushrooms Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 350°F to prepare for baking the stuffed mushrooms.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake mushrooms: Bake the stuffed mushrooms in the preheated oven for 25 minutes, allowing the filling to set and the mushrooms to cook through.
- 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.
- 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
