Boursin cheese and prosciutto make a perfect pairing for stuffed mushrooms and they're one of the easiest and tastiest appetizers to make!
Boursin cheese and prosciutto stuffed mushrooms are a decadent and elegant appetizer that comes together and fast and easy.
Boursin cheese is a favorite around here since it's so creamy and flavorful, and when you pair it with prosciutto, it rises to a new level of yumminess. But, the combination gets even better in stuffed mushrooms since the Boursin becomes warm and melted in the roasted mushrooms while the prosciutto crisps at the top.
And with only 4 ingredients, these stuffed mushrooms are a breeze to make! Simply remove the mushroom stems, stuff the mushrooms with the Boursin and prosciutto mixture, and bake for 10 to 12 minutes. You can even make ahead and store in the fridge and simply pop in the oven when you're ready to serve.
These Boursin and prosciutto stuffed mushrooms are perfect for any occasion including holiday get togethers, casual parties or more formal gatherings. You can serve as an appetizer, side dish or even a snack.
Not only that, they're low in carbs, keto-friendly and gluten-free. We hope you enjoy them!
Just a few notes on the ingredients!
- Cremini mushrooms: You can use medium-size cremini or white mushrooms in this recipe. We prefer cremini since they have a deeper flavor and brown up nicely. We don't recommend cleaning them under water since they can retain the water. Simply wipe the outsides with a damp paper towel. See our below tips for removing the stems.
- Prosciutto: You just need 4 thinly-sliced pieces of prosciutto, which you'll chop into smaller pieces. We simply purchase the pre-packaged, thinly-sliced prosciutto at the store. You'll combine it with the Boursin cheese.
- Garlic and Fine Herb Boursin: Be sure to use get Garlic and Fine Herb flavor of Boursin cheese for best results. You'll combine it with the chopped prosciutto for the stuffing.
- Fresh chives: Fresh, chopped chives add a fresh, herby flavor to the mushrooms and make them look wonderful. Other herb options could include chopped parsley or basil.
How to Remove Mushroom Stems
There are two ways to remove mushrooms stems from the caps:
- By hand: You can remove the stem by gently pushing up and down on it and then lightly twisting it until you can pop it out. Here's a helpful video on how to do it. Note that if you're not gentle enough the cap can crack or break.
- By knife: If you're nervous to do by hand, you can use a small sharp knife to gently slice around stem before using your hands to gently wiggle it out.
How to Make Stuffed Mushrooms
STEP 1: Pre-heat the oven to 350 degrees F. Clean the mushrooms with a damp paper towel (we don't recommend rinsing under water since they can retain water). Remove the mushrooms stems by hand or knife.
STEP 2: In a medium bowl, stir together the Boursin cheese with chopped prosciutto until fully integrated. Line a baking sheet with parchment paper.
STEP 3: Fill each mushroom with the Boursin mixture and place on the lined baking sheet.
STEP 4: Bake for 10 to 12 minutes. When done, the cheese should be melted and the mushrooms should have released water. Broil on high for a few minutes for lightly golden tops with crispy bits of prosciutto. Remove, plate and top with chopped chives. Serve immediately
Making Ahead of Time
To make this appetizer ahead of time, prepare the stuffed mushrooms according to the directions, but do not put them in the oven to bake.
Rather, store them in the refrigerator and then bake them when you're ready to serve. You can store the prepared mushrooms in the fridge for a day or two.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Boursin and Prosciutto Stuffed Mushrooms
- 12 medium-size cremini or white mushrooms, whole
- 5 tablespoons Boursin Garlic & Fine Herbs
- 4 thinly-sliced strips of prosciutto), chopped into small chuinks
- 1 tablespoon chopped chives
- Remove mushroom stems: Pre-heat the oven to 350 degrees F. Clean the mushrooms with a damp paper towel (we don't recommend rinsing under water since they can retain water). Remove the mushrooms stems by hand or knife.
- Stuff and roast mushrooms: In a medium bowl, stir together the Boursin cheese with chopped prosciutto until fully integrated. Fill each mushroom with the Boursin mixture and place on the lined baking sheet.
- Bake and plate: Bake for 10 to 12 minutes. When done, the cheese should be melted and the mushrooms should have released water. Broil on high for a few minutes for lightly golden tops with crispy bits of prosciutto. Remove, plate and top with chopped chives. Serve immediately