Boursin & Bacon Stuffed Mushrooms


  • 2lbs medium mushrooms – I like using Cremini
  • 1 pckg (150g) Boursin Garlic & Fine Herb Cheese  
  • 3-4 pieces of cooked bacon – chopped into small pieces
  • ½ cup panko breadcrumbs*
  • 1 tablespoon southern style dry rub seasoning (
  • 2 Tablespoons olive oil


  1. Preheat Grill to 375F (can also be done in the oven on a cookie sheet)
  2. Brush any dirt off mushrooms and remove stems (these can be kept and used in other dishes. E.g. omelets, etc…).
  3. In a medium bowl – Crumble cheese.  Fold in chopped bacon.
  4. Stuff caps with cheese mixture – will vary based on size of mushroom but likely 1 heaping tablespoon.
  5. In a separate bowl combine breadcrumbs with spice. Drizzle with olive oil.  Stir until combined.
  6. Top each stuffed mushroom with seasoned breadcrumbs.
  7. Carefully place mushrooms on grill over indirect heat – for 15-20 mins. 
  8. Once the mixture is heated through and tops have started to turn golden – remove from heat and let cool slightly. If cooking in the oven – place mushrooms on a parchment paper lined baking sheet. Bake 15-20 minutes or until heated through and lightly browned
  9. Enjoy!

Note – * can be made gluten-free by substituting for Gluten-free panko breadcrumbs. You can also add sauteed chopped garlic scapes to the cheese mixture.

Drizzle oil into breadcrumb mixtture and stir until combined
Cook mushrooms until golden brown

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