Some dishes just feel right when the weather cools — these little mushrooms are one of them. They’re soft, golden, and filled with creamy Boursin cheese that melts into the centers as they bake. A mix of herbs, garlic, and a touch of butter makes them rich without being heavy, perfect as a small appetizer before dinner or as a warm, savory side on a holiday table. They’re simple, cozy, and every bit as comforting as the season itself.

Rich, herby mushrooms made effortless

They come out of the oven bubbling and golden, the tops crisp and buttery while the centers stay soft and creamy. The garlicky Boursin melts into every bite, rich but balanced by the earthy mushrooms underneath. It’s the kind of appetizer that disappears quickly — warm, savory, and impossible not to reach for again.

Ingredients:

• 450 g (1 lb) white, brown, or cremini mushrooms (stems removed and saved)
• 1 package (150 g / 5 oz) Boursin cheese, garlic & fine herbs flavor
• 1 small shallot (or ¼ onion), finely minced
• 1 tbsp butter (for the filling)
• 1 tbsp butter (for the topping)
• 2 tbsp breadcrumbs (plain or panko)
• 1 tbsp chopped fresh parsley, plus more for garnish
• Salt and pepper, to taste

Instructions:

1. Prepare the mushrooms:
   Wipe the mushrooms clean with a damp paper towel, then remove and finely chop the stems. Set the caps aside on a parchment-lined baking sheet.
2. Cook the filling base:
   In a small skillet, melt the butter over medium heat. Add the chopped stems and minced shallot. Cook for 3–4 minutes until softened and lightly golden. Let cool slightly.
3. Mix the filling:
   In a bowl, combine the cooked mixture with Boursin cheese and parsley. Stir until smooth and evenly mixed. Season lightly with salt and pepper.
4. Stuff the mushrooms:
   Spoon the filling into each mushroom cap, packing gently so it sits just above the rim.
5. Add the topping:
   Melt 1 tablespoon of butter in a small bowl. Stir in the breadcrumbs until evenly coated, then sprinkle a little over each stuffed mushroom.
6. Bake until golden:
   Bake in a preheated oven at 175°C / 350°F for 15–18 minutes, or until the tops are crisp and lightly golden and the mushrooms are tender.
7. Serve warm:
   Sprinkle with a little extra parsley or flaky salt before serving. Best enjoyed warm, right from the oven.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a preheated oven at 175°C / 350°F for 5–8 minutes until warmed through and crisp on top again.

Note:

• You can use any flavor of Boursin cheese — garlic & fine herbs, shallot & chive, or black pepper all work well.
• If you prefer extra crunch, broil the mushrooms for 1–2 minutes at the end to brown the tops.
• These also work nicely with baby portobello mushrooms for slightly larger servings.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs