Sausage, Garlic and Herb Cheese Stuffed Mushrooms

By Heather H. of Kitchen Concoctions:

Prep Time: 10 minutes Cook Time: 12-15 minutes Serves: 4-6

Savory sausage and cheese stuffed mushrooms with a buttery, herb breadcrumb topping.


1 (8-ounce) package white button or baby portobello mushrooms

½ pound spicy Italian sausage

2 tablespoons unsalted butter

2 tablespoons chopped fresh herbs (flat leaf parsley, thyme, rosemary, etc.)

½ cup Panko breadcrumbs

1 (5.2 ounce) package Boursin® Garlic and Fine Herbs Cheese

¼ teaspoon each Kosher salt and black pepper


Preheat oven to 425 degrees F. Line a baking sheet with foil. Spray foil with cooking spray. Set aside.

Clean mushrooms by wiping them down with a damp paper towel. Carefully remove the mushroom stems and discard. Set prepared mushrooms aside.

Meanwhile, heat a large skillet over medium-high heat. Add sausage and cook, breaking the meat up with a spatula, until cooked through and no longer pink, about 5-6 minutes. Using a slotted spoon, transfer cooked sausage to a paper towel lined plate and set aside.

Add butter to skillet and melt over medium heat. Add breadcrumbs to melted butter and cook for 1-2 minutes. Stir in chopped fresh herbs and half of the salt and black pepper. Cook for an additional 1-2 minutes or until breadcrumbs are golden brown. Remove toasted breadcrumbs from heat and set aside. In a small bowl, stir together the cooked sausage, cheese, and remaining salt and black pepper. Place the mushrooms stem side up on prepared baking sheet. Stuff each mushroom with about ½ tablespoon cheese mixture. Top cheese with herb breadcrumbs. Bake in preheated 425 degree F oven for 8-10 minutes, or until cheese is hot and bubbly. Serve immediately.