If you’re looking for a reliable, crowd-pleasing appetizer, this Stuffed Mushrooms Recipe is always a good choice. They’re savoury, creamy, and full of rich flavour from the bacon, onions, and Boursin, yet still easy to make with simple ingredients.
The mushroom caps soften just enough in the oven, the filling turns warm and melty, and every bite brings together earthy mushrooms and a perfectly seasoned, creamy centre. They’re the kind of appetizer that disappears quickly and gets requested again and again.
Once everything comes together, these easy stuffed mushrooms turn into a really solid little appetizer. The filling is creamy and flavourful, the mushrooms stay tender, and they’re easy for people to grab as they walk by. They don’t require much fuss, but they always get eaten, which is exactly what you want from a make-ahead-friendly option. Want some more Boursin appetizers? Try my Boursin and Roasted Veggie Spread and my Boursin and Roasted Tomato Dip.
😍 Why You’ll Love This Stuffed Mushrooms Recipe
Impressively simple: they look restaurant-worthy but only take basic ingredients and easy steps.
Rich and savoury: the combination of bacon, Boursin, onions, and breadcrumbs creates a filling that’s creamy, smoky, and full of depth.
Perfect bite-size appetizer: ideal for parties, holidays, or anytime you want a crowd-pleasing finger food.
Easily customizable: swap cheeses, skip the bacon, or add herbs; they’re delicious no matter how you make them.
🍄🟫 Ingredients To Make This Easy Stuffed Mushrooms Recipe
Mushrooms: button or cremini work great here; they’re the perfect little cups for holding all that savoury filling. Choose ones that are firm and dry so they keep their shape while baking.
Butter: adds richness and helps the onion and mushroom mixture cook down into something glossy, soft, and full of flavour.
Yellow onion: melts right into the filling and gives a subtle sweetness that balances the bacon and cheese.
Bacon: for that smoky, salty richness that instantly makes the filling more addictive.
Boursin (or Rondele cheese): melts right in and turns the filling into something restaurant-level with barely any effort.
Seasoned breadcrumbs: help bind the filling while adding a light, delicate texture.
Fresh parsley: adds brightness, freshness, and the little pop of green that makes your platter of mushrooms look party-ready.
✔ How To Make Stuffed Mushrooms
Start by preheating your oven to 350°F. Line a baking sheet with aluminum foil and place a cooling rack on top.
Next, gently clean your mushrooms. Remove all of the stems and set them aside, then use a small spoon to carefully hollow out the caps to create more room for the filling. Reserve 6 whole mushrooms, including their stems, for later.
Once the mushrooms are prepped, arrange the caps hollow-side up on the rack and bake them for 20 minutes. After baking, carefully tilt each mushroom to drain out any liquid that has collected inside.
While the mushrooms bake, cook the bacon in a frying pan over medium–high heat until crispy. Remove the bacon from the pan, finely chop it, and set it aside.
Next, add the onion, the 6 reserved mushrooms, and all of the mushroom stems to a small food processor. Pulse until finely chopped into a thick, chunky paste.
To the same pan you used to cook the bacon, drain most of the fat and add the butter. Bring the heat to medium, then add the chopped mushroom and onion mixture along with a pinch of salt and pepper. Cook for about 15 minutes, stirring occasionally, until the mixture is tender and cooked down.
Once the mixture is ready, remove the pan from the heat. Add the chopped bacon and Boursin (or Rondele) and stir until the cheese melts into the mixture. Then gently stir in the breadcrumbs.
When the filling is ready, use a piping bag or a small spoon to generously fill each pre-baked mushroom cap. Finish by garnishing with fresh parsley and enjoy.
🗒 Variations
Kick of heat: stir in a pinch of red pepper flakes or a touch of hot sauce for a subtle spicy finish.
🗒 Substitutions
Breadcrumbs: panko or homemade breadcrumbs both work well; just season lightly if yours are plain.
Bacon: swap for pancetta, sausage, or leave it out entirely for a vegetarian version — the filling will still be flavourful.
Mushrooms: button or cremini are ideal, but you can use small portobellos if that’s what you have on hand.
🍴 Leftovers? Lucky you.
If you happen to have leftovers, store the stuffed mushrooms in an airtight container in the fridge for up to 3 days. Reheat them in a 325°F oven for about 10–12 minutes, just until warm and the filling softens again. Avoid microwaving; it makes the mushrooms watery.
🤔 FAQ’S
Can I make these stuffed mushrooms ahead of time?
Yes! You can prep the filling and bake the mushroom caps a day in advance. Store the filling in the fridge, then stuff and bake just before serving.
What’s the best cheese to use?
Boursin (any flavour) is ideal, but Rondele works great too.
Can I make these vegetarian?
Definitely. Leave out the bacon and add extra herbs or a pinch of smoked paprika to replace the savoury depth.
How many mushrooms does this recipe make?
It makes 20 mushrooms — perfect for a small gathering or as part of a larger appetizer spread.
Can I double this recipe?
Yes. The filling scales easily, and you can bake multiple trays at once as long as there’s enough airflow in the oven.
👩🏻🍳 Hungry For More?
If you loved this Stuffed Mushrooms recipe, then make sure to check out a few of my other favourite appetizers you may also love:
- Baked Brie with Jam
- Burrata with Shaved Tomatoes
- Boursin and Roasted Veggie Spread
- Eggplant Meatballs (aka Polpette di Melanzane)
- Boursin and Roasted Tomato Dip
- French Onion Dip
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this stuffed mushrooms recipe (or any recipe of mine) don’t forget to leave a review.
Stuffed Mushrooms with Bacon & Boursin
Equipment
- 1 baking sheet
- 1 cooling rack
- 1 Large frying pan
- 1 small food processor or blender
Ingredients
- 26 large (whole) button or cremini mushrooms, reserve 6 mushrooms for the filling & ensure all stems are removed
- 1½ tbsp butter
- 1 yellow onion, small
- 2 pieces bacon
- 1/2 cup boursin cheese, or rondele'
- 1/2 cup seasoned breadcrumbs
- fresh parsley, to garnish, optional
Instructions
- Gently clean your mushrooms – remove the stems and reserve them, as they will be used for the filling. Pat the mushroom caps completely dry, then using a small spoon, gently hollow out the mushroom caps to create more room for the filling. Reserve 6 whole mushrooms – including their stems and set aside.
- Preheat your oven to 350°F. Line a baking sheet with aluminum foil then place a cooling rack on top of the foil-lined sheet.*Cooking the mushrooms on a rack allows air to circulate for even cooking and prevents the caps from sitting and steaming in their liquid.
- Evenly space the mushroom caps, hollow side up on the baking sheet and bake for 20 minutes. After baking, carefully tilt each mushroom cap to pour out any accumulated liquid before adding the filling.
- While the mushrooms are in the oven prepare the filling.To a large frying pan set to medium/high heat add the bacon and fry until crispy and cooked throughout. Remove the bacon from the pan, finely chop and set aside.
- To a small food processor add the onion and 6 whole mushrooms along with all of the stems you removed. Pulse until very finely chopped – similar to a chunky paste consistency.
- To the same pan you used to fry the bacon – drain the majority of the fat then add the butter. Bring to medium heat and add the finely chopped mushroom stems and onion mixture, along with a pinch of salt and pepper. Cook for about 15 minutes, stirring occasionally, just until the onions are tender and the mushroom mixture is cooked down.
- Remove the pan from the heat and add in the bacon and boursin cheese (or rondele'). Gently mix until the cheese is melted.
- Once the cheese has melted, gently stir in the breadcrumbs.
- Using a piping bag or a small spoon, scoop the filling into the mushroom caps until a generous portion fills each cap.
- Garnish with fresh parsley and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!