Smoked Boursin Stuffed Mushrooms

These cheesy stuffed mushroom caps are a flavor explosion in every bite. A true culinary delight that’s perfect for any occasion!

The Best Stuffed Mushroom

Trust me I get it, crab stuffed mushrooms are legit. Same with Italian sausage stuffed ones but y’all these Boursin stuffed mushrooms were next level.

Honestly, I think the biggest factor is the addition of the smoke. I went with a fruity blend of pellets to give these babies some incredible color and flavor. Thanks to my Yoder Smokers YS640, this recipe pretty much cooks itself. All I have to do is take a few minutes of prep and pop them into the smoker!

Smoked Mushroom Caps Ingredients

As you can see, it’s pretty straightforward, and all of these items are available at most grocery or big box stores:

• Large Portobello caps, cleaned
• Boursin – I went with Garlic and Fine Herbs plus Shallot and Chive
• Olive Oil mixed with some sea salt and pepper

Chef Lori’s #1 Tip for Cleaning Mushrooms

1. Gently twist off or cut off the stem of each mushroom.
2. Grab a mushroom in one hand and cradle it. Use a soup spoon in your other hand to scrape the gills off, moving in a circular path right around the edge of the mushroom.
3. The gills will come out very easily, so you don’t need a lot of pressure—in fact, push too hard, and you may go right through the mushroom, so tread lightly. If needed, you can go back over it a second time.

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Stuffed Mushroom FAQs

• Do I have to remove the gills? The gills are edible, but for this recipe, you need the space.  Plus, if you left them in the egg whites, they would turn muddy in color.
• How do I keep the mushrooms from getting soggy? Not all mushrooms are the same, so if you want, you can pre-bake the mushrooms (unstuffed) for a few minutes before adding the breakfast stuffing.
• Can I prepare these ahead of time? Sort of. You can remove the gills and prepare the fillings already, but I would not ‘stuff them’ until you’re ready to bake them.

How to easily transfer mushrooms to a smoker rack

I added them atop a cooling rack on a rimmed baking sheet to make it easier to transfer and put the mushrooms on/off the smoker. Remove the baking sheet and put the cooling rack with the mushrooms on the smoker if desired.

Chef’s Tip on Using Boursin In Recipes

I would strongly advise letting your Boursin get to room temperature before attempting to stuff it into the mushrooms. You won’t smooth it in the cap, but it makes it easier to work with.

How to Make Smoked Mushrooms

1. Preheat the Yoder Smokers YS640 smoker to 225F.
2. Brush the tops and insides of the mushroom caps with the olive oil.
3. Since my caps were large, I was able to fill 2-3 caps with 1 Boursin package.
4. Drizzle a little olive oil over the Boursin and add the prepared mushrooms to the smoker’s top rack.
5. Smoke for 45 minutes to 1 hour (depending on the size). The mushrooms should be soft but easily cut with a knife.
6. Remove from the smoker, plate, top with some fresh herbs, and enjoy!

How To Serve Smoked Boursin Stuffed Mushrooms

These are perfect as an appetizer or as a meal. I opted to garnish mine with some fresh thyme, garlic chives, and a little more olive oil over the top.

Now, while these are smoking, toast up some hamburger buns and serve this as a burger. It’s so good and filling! Because portobello mushrooms are so meaty, you still get that meaty texture. And hello… all of that glorious smoked Boursin is to die for!

Stuffed Mushrooms are Perfect For Meal Prep

I made up a bunch of these during my recipe testing, which meant my fridge was loaded with them. Honestly, they were so amazing for lunch and breakfast!

I fried an egg one morning while I reheated these in the toaster oven. I topped it with some bacon and that dippy egg, and OMG! Seriously, it was insane!!!

Vegetarian Stuffed Mushroom Approved

The most challenging part was deciding if I liked the Garlic & Herb stuffed one better or if I wanted the Shallot & Chive one.

My next venture with these is to add some crab and bacon to the mix and add this to an actual smoked burger. I think that’s going to be truly mindblowing!

How to make Stuffed Mushrooms On the Grill

If you don’t have a smoker, no worries, I got you, bestie!

Stuffed Mushroom Caps Grill Instructions

This requires you to set up your grill for Indirect cooking/ If you’re unsure how to do this, check out this post.

1. Set up the grill for indirect cooking. Preheat the grill to 400°F. Once the mushroom caps are all prepared and on the cooling rack, place them on the indirect side.
2. Grill for ~15-20 minutes or until the mushrooms are tender and the filling is soft.

How to Make Stuffed Mushrooms In the Oven

Oven directions require you to place the cooling rack with mushrooms in/on a rimmed baking sheet. You need that to catch liquids that may drip off.

1. Preheat the oven to 400°F. Place a cooling rack on/in a rimmed baking sheet and place the prepared mushroom caps on top.
2. Bake for 15-20 minutes or until the mushrooms are tender and the filling is soft.

Fillings for Stuffed Mushrooms

I would suggest mixing these items into the Boursin rather than layering them. Here are some of my top suggestions:

• Meat: crispy bacon, cooked Italian sausage, or shredded chicken
• Seafood: crab meat or even cooked shrimp
• Veggies: roasted red peppers or cooked onions
• Vegan: Boursin vegan works exceptionally in this

What to Serve with Boursin Stuffed Portobello Mushrooms

Pair this with:

• HONEY BBQ ROASTED PORK LOIN & POTATOES: This oven-roasted honey BBQ pork loin is coated in a rich, seasoned honey BBQ sauce that caramelizes as it roasts, creating a tender, juicy bite. And to make things even better, I’m tossing in some garlicky, crispy potatoes that soak up all those incredible juices for a complete, fuss-free meal!
• SAUSAGE AND SHRIMP KABOBS: This 4-ingredient Smoked Sausage and shrimp skewer recipe is ready in under 15 minutes and is a crowd favorite! They’re an easy, quick, and delicious bite perfect as an appetizer for game day or a weeknight meal!
• AIR-FRIED CRISPY BBQ CHICKEN THIGHS: Just three ingredients are needed to create crispy skin, BBQ-seasoned chicken thighs that are super juicy.
• SMOKED PICANHA (STEAK): Just a few ingredients are needed for one of the beefiest, most incredible cuts of beef you’ll ever sink your teeth into!

Smoked Boursin Stuffed Mushoom Caps Recipes

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5 from 12 reviews

These cheesy stuffed mushroom caps are a flavor explosion in every bite. A true culinary delight that’s perfect for any occasion!

• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1.25 hours
• Yield: 5 servings
• Category: smoker, grill, vegetarian, appetizers, cookout foods, bbq foods, cheesy, side dish
• Method: smoker, grill, oven
• Cuisine: smoker, grill, vegetarian, appetizers, cookout foods, bbq foods, cheesy, side dish

Ingredients

• 5 large Portobello Mushroom caps, gills removed
• 2 packages of Boursin, room temperature
• 4 Tablespoons olive oil plus extra for serving
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• fresh thyme leaves and minced garlic chives

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Instructions

1. Preheat the Yoder Smokers YS640 smoker to 225F.
2. Brush the tops and insides of the mushroom caps with the olive oil mixture.
3. Since my caps were large, I was able to fill 2-3 caps with 1 package of Boursin.
4. Drizzle a little bit of olive oil over the top of the Boursin and add the prepared mushrooms to the smoker, top rack.
5. Smoke for 45 minutes to 1 hour (this will depend on the size). The mushrooms should be soft but cut easily with a knife.
6. Remove from the smoker, plate, top with some fresh herbs, and enjoy!

Notes

*As shown in the video, my mushroom caps were ginormous. You could easily increase the mushrooms to 6 or even 8 of the normal size ones but keep the rest of the ingredients the same amount.

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