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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.