Stuffed Mushrooms with Bacon & Boursin

A hand holds a meatball above a dark plate filled with more meatballs, garnished with herbs and grated cheese. Inspired by the comfort of an Easy Stuffed Mushrooms recipe, red wine and kitchen items sit in the background on the countertop.

5 from 1 vote

Stuffed Mushrooms with Bacon & Boursin

Stuffed Mushrooms with Bacon & Boursin is savoury, creamy, and full of rich flavour from the bacon, onions, and Boursin, yet still easy to make with simple ingredients

Prep Time25

Cook Time20

Total Time45

Course: Appetizer

Cuisine: American

Keyword: Easy Stuffed Mushrooms, How To Make Stuffed Mushrooms, Recipe For Stuffed Mushrooms, Stuffed Mushrooms Recipe

Servings: mushrooms

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.

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