Stuffed mushrooms: Filled with garlic & herb cheese! Crispy on the outside and juicy-soft within. Serve with creamy horseradish Dijon dip.

Stuffed mushrooms cut in half to display the creamy garlic and herb cheese inside.

A lifetime ago, there was a chain restaurant that served stuffed mushrooms with soft herb and garlic cheese inside. They were breaded and fried, and served with a creamy horseradish Dijon dip and I absolutely loved them.

I would crave them!

I haven’t had them in years, but clearly I’ve not forgotten about them.

They’re such a yummy party appetizer, snack or side dish, and this re-creation tastes exactly like what I remember.

If you have a holiday cocktail party coming up, or just want to get everyone together to watch the big game, think about making these! And be sure to have a look at all the other appetizer recipes I have here too. You might also like my baked brie in puff pastry recipe, my crispy coconut shrimp, and my hot & cheesy corn dip with chorizo!

Stuffed mushrooms recipe, prepared and served with a creamy horseradish and Dijon dip.

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What are stuffed mushrooms?

Did you ever notice how if you flip a mushroom over and take out the stem, it’s like a little bowl?

How smart would it be to fill that bowl with something delicious?

That’s exactly what we are going to do here!

Plug that little hollow with soft, creamy herb and garlic cheese, bread the mushrooms, and cook them until crispy and delish.

Then serve them with the most incredible horseradish and Dijon dip.

Now that’s what I’m talking about!

What’s great about this stuffed mushrooms recipe

  1. Tastes amazing: These stuffed mushrooms taste just like what I used to order at that restaurant!
  2. Few ingredients: You’ll only need a handful of items that are easily found at any grocery store.
  3. Easy to make: The process is very simple and intuitive.
  4. Special: These are perfect for a special occasion!

What does this stuffed mushroom recipe taste like?

The first thing you’ll notice when you take a bite is that crunchy breadcrumb coating. You can’t believe how crispy it is! And they’re baked, not fried!

Next that creamy garlic and herb cheese will explode in your mouth, coating it with rich and robust flavor.

And finally the mushrooms come through with their earthy, juicy flavor.

Paired with the creamy horseradish and Dijon dip, these stuffed mushrooms will truly blow you away.


Ingredients for making stuffed mushrooms, with text labels.

Mushrooms: I’ve used plain old button mushrooms here, but I think this would work really well with crimini mushrooms too. Or, for a larger, plated appetizer, portobello mushrooms would be really good.

Boursin: This is a fancy cheese that you can usually find in the deli section of your local supermarket. It’s creamy and a little crumbly, and it comes in garlic and herb flavor or shallot flavor. I prefer the garlic and herb, but you could use shallot too. You could also use herbed cream cheese.

Flour: All-purpose flour is used to bread the mushrooms. A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free stuffed mushrooms.

Egg wash: One egg, beaten with some salt and pepper and a little water (to thin it out) coats the mushrooms and helps the breading to stick on. You could also use a plant-based egg substitute that subs 1:1 for chicken eggs.

Breadcrumbs: I like a combination of regular plain breadcrumbs and panko. Panko is a type of Japanese breadcrumb that is so incredibly light and crispy!

Spray oil: If you prefer, you can fry these stuffed mushrooms in hot oil. That’s how they were at that restaurant! But I think misting them with olive oil spray or vegetable oil spray before baking them in the oven works just as well! If you don’t have spray cooking oil, you could also just stir about a teaspoon or two of oil into the breadcrumb mixture before coating the mushrooms with it.

And for the dip you’ll need mayo, sour cream, horseradish, Dijon mustard, salt, pepper, garlic powder, onion powder, and a little bit of sugar.
I know the stuffed mushrooms alone sound plenty flavorful, but trust me! The dip takes them beyond!

Special equipment

  • Bowls: One each for the flour, egg, and breadcrumbs.
  • Baking sheet with a wire rack: This setup allows hot air to circulate all around each mushroom, crisping them up beautifully.

How to make stuffed mushrooms

You’ll have these babies prepped, cooked, and ready in no time!

Step 1: Prep the mushrooms

Click the stems out of each mushroom and discard them (or save them for another use).

Removing the stems from mushrooms.

Then fill the inside of the cap with as much Boursin cheese as you can.

Stuffing mushroom cap with soft garlic and herb cheese.

You can do this with a spoon or with your fingers.

Stuffed mushrooms on a tray.

Step 2: Bread the mushrooms

Next, get your breading station set up.

Place the flour in one bowl, then beat the egg with salt and pepper and a little water in another bowl, and combine the two types of breadcrumbs in the third bowl.

Dredge each mushroom first in flour…

Dredging stuffed mushrooms with flour.

…then roll them in the egg mixture…

Coating stuffed mushrooms with egg and breadcrumbs.

…and coat them with breadcrumbs.

Breaded stuffed mushrooms on a parchment-lined baking sheet.

Step 3: Bake

Place the mushrooms on a wire rack set over a baking sheet, mist them with oil, and bake them in a hot oven until golden brown and crisp.

The mushrooms will go soft and juicy, and the cheese will melt and become so luscious!

Step 4: Mix up the dip

While the mushrooms crisp up in the oven, you can mix up a quick topping.

Just stir all the dip ingredients together in a little bowl. That’s all there is to it!

How to serve stuffed mushrooms

To make these extra pretty, I showered them with some fresh chopped herbs and gave them a little sprinkle of paprika. But these garnishes are completely optional!

I recommend serving your stuffed mushrooms hot or at room temperature, alongside a little bowl of the dip for spooning on top.

You can eat stuffed mushrooms with a fork or a pick, or just pick them up with your fingers!

Expert tips

Soften the cheese: Boursin tends to be a bit crumbly when it’s cold. If you allow it to come to room temperature, it becomes more creamy.

Don’t skip the dip: There’s a lot going on with just the stuffed mushrooms alone, but the dip really makes them extraordinary!

Stuffed mushroom recipe with Boursin cheese.

Frequently asked questions


Can I use another kind of cheese?

I think these would be fantastic with just about any kind of cheese!

I’m thinking goat cheese, feta, blue cheese, fontina… anything that goes soft and melty in the oven.

Even an herb-flavored cream cheese would be great!

Can I deep fry them instead?

Absolutely! Heat a large pot of oil to somewhere between 325 and 375 degrees F, and drop them in in batches. Fry until golden and crisp.

Can I make stuffed mushrooms in the air fryer?

Yes! Follow all the recipe directions but decrease the air fryer temperature to 350 degrees F.

Can these be made ahead of time?

If you’d like to make it easier on yourself by prepping things ahead, this recipe has your name written all over it.

Follow all the steps but instead of baking them, pop them in the fridge or freezer. They’ll last a day or so in the fridge; a month or so in the freezer.

You can totally bake (or fry) stuffed mushrooms from frozen. They may just need a little more time to cook.

What is the serving size?

I’ve figured on a serving size of about 3 mushrooms per person.

So this recipe makes enough for around 8 people, as an appetizer or snack.

The nutritional info in the recipe card below includes the dip.

Cream cheese stuffed mushrooms, presented in a vintage cake pan with fresh herbs for garnish.

A few more of my favorite appetizer recipes

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Stuffed mushrooms cut in half to display the creamy garlic and herb cheese inside.
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Stuffed Mushrooms with Garlic & Herb Cheese

Servings: 8 servings
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Stuffed mushrooms: Filled with garlic & herb cheese! Crispy on the outside and juicy-soft within. Serve with creamy horseradish Dijon dip.


For the Stuffed Mushrooms

  • 16 ounces (453.59 g) mushrooms
  • 7.8 ounces (221.13 g) Boursin garlic and herb cheese, (approx. 1 1/2 packages)
  • 1/2 cup (62.5 g) all-purpose flour
  • 1 (44 g) egg, large
  • 2 teaspoons (10 g) water
  • 1 teaspoon (6 g) kosher salt
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 1/2 cup (54 g) breadcrumbs
  • 1/2 cup (30 g) panko
  • oil spray, for misting
  • pinch paprika, optional garnish

For the Creamy Horseradish Dijon Dip


To Make the Stuffed Mushrooms

  • Preheat the oven to 375 degrees F, line a baking sheet with foil, and top it with a wire rack.
  • Remove the stems from the mushrooms and discard, or reserve for another use.
  • Fill the insides of the mushroom caps with Boursin cheese.
  • Coat the stuffed mushrooms lightly with flour.
  • Beat the egg, water, salt, and pepper together until smooth, then roll the mushrooms in egg to cover them.
  • Place the plain breadcrumbs and panko in a bowl and stir to combine, then coat the mushrooms with the mixture.
  • Mist the mushrooms lightly with cooking oil spray, then bake until golden browned and crisp (approx. 25 to 35 minutes).
  • Sprinkle with paprika (if desired) and serve hot, with creamy horseradish Dijon dip.

To Make the Creamy Horseradish Dijon Dip

  • Place the mayonnaise, sour cream, horseradish, Dijon mustard, garlic powder, onion powder, sugar, salt, and pepper in a bowl and stir to combine.
Serving: 3mushrooms, Calories: 270kcal, Carbohydrates: 17g, Protein: 7g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 56mg, Sodium: 698mg, Potassium: 238mg, Fiber: 1g, Sugar: 3g, Vitamin A: 367IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 1mg
Cuisine: American
Course: Appetizer, Side Dish, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.