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Italian Stuffed Mushrooms
The Moulding Board Family Cookbook

I have always loved mushrooms.  Raw.  Cooked.  Stuffed.  In Stuffing.  In fact, my very first (and only…to date) contribution to a cook book, was a little piece on Mushrooms.  Mind you I was 13 and my culinary skills were….non-existent.  I plan to share more about this fabulous family cookbook in the near future, but for now I’ll focus on these Italian Stuffed Mushrooms.

Italian Stuffed Mushrooms

I recently saw a video from Another Pint Please on grilling.  One of the ‘grilled’ appetizers he shared was for stuffed portobello mushrooms.  The first thing he added to the mushrooms was a schmear of Boursin Spread.  Just so happens I made a batch of Boursin Garlic & Herb Spread over the weekend, which conveniently found it’s way into our stuffed mushrooms.

Italian Stuffed Mushrooms

From there I called on my taste-bud memory to recreate my favorite stuffed mushroom recipe.  We’ll call those Craig’s Stuffed Mushrooms.  They have sun-dried tomatoes and cheeses and are so stinking good I crave them.

Italian Stuffed Mushrooms

And request them, as often as Craig requests my Spinach Salad with Warm Bacon Dressing.  These two dishes share the same sort of rich unctuous finish.

Italian Stuffed Mushrooms
Italian Stuffed Mushrooms

Italian Stuffed Mushrooms

Libby with Lemony Thyme
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 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
  • 1/2 tsp. fresh rosemary minced
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup panko bread crumbs
  • Freshly cracked pepper
  • pinch red pepper flakes optional
  • 2 Tbl. Parmesan cheese shredded for topping
  • olive oil drizzle


  • Preheat oven to 350 degrees.
  • 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.
  • 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.
  • Remove from heat. Stir in Parmesan cheese and panko. Season with pepper.
  • 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.
  • Bake for 20 – 25 minutes until golden browned. Let stand for 5 minutes before serving.