Boursin stuffed mushrooms with pecans
- Preparation 5 min
- Cooking 15 min
- Servings 20
- Freezing I do not suggest
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🍄 The must-make holiday appetizer
This recipe comes from my ex-mother-in-law, who found it in a magazine a long time ago. I love it. It’s a must to make, plain and simple, and guests always appreciate it. Boursin stuffed mushrooms with a pecan pressed into the middle are the first thing to disappear from the platter.
🧀 One mushroom, some Boursin, a pecan
No sauce, no filling to build. You take off the stem, fill the cavity, press the pecan right into the center, and the oven does the rest. I use regular or small mushrooms: the big ones aren’t as good, in my opinion, and I prefer the small ones.
Another Boursin works, so use the one you feel like. Me, I suggest the garlic and herb one.
🎄 Stuffed ahead, served with the rest of the board
You stuff them ahead and they wait in the fridge, uncovered. On party day, you slide them in the oven while you finish everything else. They go with the other appetizers, on a platter with dry sausages and cured meats, like my cheese and charcuterie board. And let them rest a bit before biting in, unless you have a soft spot for molten lava!
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💧 Rinse them quick
I rinse my mushrooms quickly under water and rub them a little: they’re ready. A mushroom is mostly water, so a quick rinse is not the end of the world.
🍄 Small ones, if you can
Regular or small. The big ones aren’t as good, I find, and I much prefer the small ones.
🧀 Which Boursin?
Any of them works, so grab the one you feel like. The garlic and herb one is my suggestion. If you have a tub of Boursin lying around, my Boursin and roasted tomato pasta uses it up fast.
🍳 The stems are for an omelet
Don’t throw them out. Keep them for an omelet the next day.
📅 Stuff ahead, but no lid
You can stuff your mushrooms ahead and keep them in the fridge. Leave them uncovered: under a lid or plastic wrap, the moisture from the Boursin softens them. When guests arrive, all that’s left is to put them in the oven.
🌰 The pecan doesn’t burn
Press it in without worry, it doesn’t burn in the oven. The hot Boursin, though, is lava. Take the 2 minutes of rest.
✅ What to serve with my Boursin stuffed mushrooms with pecans
Serve them with the other appetizers, on a platter with dry sausages and cured meats. My cheese and charcuterie board makes the base, and my goat cheese croutons or my smoked cheese and bacon deviled eggs slide right in.
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Ingredients
- 1 package (227 g / 8 oz) white mushrooms, regular or small
- 1 package (150 g / 5 oz) garlic and herb Boursin
- About 20 whole pecans
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Preparation
- Preheat the oven to 400 °F (200 °C).
- Gently remove the mushroom stems. (Keep them for an omelet the next day.)
- Fill the mushroom cavities with Boursin and press a pecan right into the center.
- Place directly on a baking sheet and bake for 15 minutes! Take out of the oven and let rest for 2 minutes before eating, unless you have a soft spot for molten lava!
Yes, that’s exactly this recipe. Fill each cavity with Boursin and press a pecan right into the center. Any Boursin works, so use the one you feel like. I suggest the garlic and herb one.
No. Take off the stems, fill the caps, and put them directly on a baking sheet. They bake for 15 minutes at 400 °F (200 °C), then rest for 2 minutes.
Yes. Stuff them and keep them in the fridge uncovered, so the moisture from the Boursin doesn’t soften them. Bake them when you’re ready to serve.
Keep them for an omelet the next day.
3 to 5 days. I don’t suggest freezing them.
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