Italian Stuffed Mushrooms
Prep time
Cook time
Total time
Serves: 4
  • 6 oz. fresh mushrooms, wiped clean
  • 1 Tbl. olive oil
  • 4 Tbl. Boursin herb spread
  • 2 Tbl. sun-dried tomatoes packed in oil, chopped
  • 2 Tbl. red onion, fine diced
  • ½ tsp. fresh rosemary, minced
  • ¼ cup Parmesan cheese, grated
  • ¼ cup panko bread crumbs
  • Freshly cracked pepper
  • pinch red pepper flakes, optional
  • 2 Tbl. Parmesan cheese, shredded for topping
  • olive oil drizzle
  1. Preheat oven to 350 degrees.
  2. Remove stems from mushrooms and reserve. Wipe mushroom caps with a dry towel. Place caps in an oiled baking pan. Fill each mushroom cavity with Boursin spread.
  3. Chop mushroom stems and sauté over medium heat with sun-dried tomatoes, red onion, and rosemary in 1 Tbl. olive oil until onion is tender.
  4. Remove from heat. Stir in Parmesan cheese and panko. Season with pepper.
  5. Top each mushroom cap with 2-3 Tbl. of filling mixture, squeeze gently with hand to form and help shape on mushroom caps. Sprinkle each with grated Parmesan cheese and a drizzle of olive oil.
  6. Bake for 20 - 25 minutes until golden browned. Let stand for 5 minutes before serving.
Recipe by Lemony Thyme at