Stuffed Mushrooms
As an amazon associate I earn from qualifying purchases.
These golden, crispy Stuffed Mushrooms are absolutely bursting with flavor! Each bite delivers a warm, creamy center of herbed cheese wrapped in a crunchy, savory crust. They make the perfect party appetizer or game day snack, and that creamy horseradish Dijon dip takes them entirely over the top!
You won’t believe how easy these are to make. Just a few pantry staples, a quick breading, and a stint in the oven give you a crowd-pleasing finger food that’s sure to disappear fast. Plus, you can prep them ahead of time and bake right before serving.
Table of Contents
- How To Serve Stuffed Mushrooms
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- Helpful Equipment
- In Photos: How To Make Stuffed Mushrooms
- Stuffed Mushroom FAQs
- More Incredible Appetizers
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!
Here’s Why You’ll Love This Recipe
- Crispy & Creamy: The combo of crunchy breadcrumb coating and rich, melty cheese is next-level satisfying.
- Bold Flavor: Boursin cheese brings loads of garlic and herb goodness, while the zippy dip adds tang and heat.
- Easy to Make: No fancy tools or deep-frying required.
- Great Make-Ahead Option: Assemble in advance, then bake when you’re ready to serve.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- 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 great!
- 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 or shallot flavor. I prefer the garlic and herb, but you could also use shallot. You can 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.
Helpful 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.
In Photos: How To Make Stuffed Mushrooms
You’ll have these babies prepped, cooked, and ready in no time!
Step 1: Prep
Click the stems out of each mushroom and discard them (or save them for another use).
Then fill the inside of the cap with as much Boursin cheese as you can.
You can do this with a spoon or with your fingers.
Step 2: Bread Your 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…
…then roll them in the egg mixture…
…and coat them with breadcrumbs.
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!
Helpful Tips and Tricks
- 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 FAQs
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!
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.
Yes! Follow all the recipe directions but decrease the air fryer temperature to 350 degrees F.
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.
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.
More Incredible Appetizers
Stuffed Mushrooms with Garlic & Herb Cheese
Ingredients
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
- 1/4 cup (56 g) mayonnaise
- 1/4 cup (57.5 g) sour cream
- 1 tablespoon (15 g) prepared horseradish
- 1 tablespoon (15 g) Dijon mustard
- 1/4 teaspoon (0.75 g) garlic powder
- 1/4 teaspoon (0.5 g) onion powder
- 1/4 teaspoon (1 g) granulated sugar
- 1/4 teaspoon (1.5 g) kosher salt
- 1/8 teaspoon (0.25 g) ground black pepper
Instructions
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.
