Boursin Mushrooms

"These mushrooms are to die for. I usually serve them when we fondue. I kinda came up with the recipe myself and whenever I make them the pan ends up licked clean!"
photo by gailanng photo by gailanng
photo by gailanng
photo by canarygirl photo by canarygirl
Ready In:




  • Saute mushrooms in a couple of tablespoons of butter with a little salt& pepper til cooked thru on very low heat.
  • In a separate saucepan melt down the boursin cake with a cup or so of the cream depending upon how thick you want your sauce.
  • Pour over sauteed mushrooms and serve.

Questions & Replies

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  1. These mushrooms truly ARE TO DIE FOR! The sauce is thick and creamy and sticks perfectly to the mushrooms. The flavor is FANTASTIC too! Another brilliant creation, Peeps! :)
  2. These were the first to go at my appetizer Christmas party. My store was out of Boursin so I had to use Alouette. I also didn't add the cream because my mushroom released a lot of liquid and I just used that to thin the cheese (and saved some calories). When I am feeling decadent again, I would also serve this over pasta with some other grilled veggies (zucchini, red peppers, asparagus, etc.) thrown in. Thanks for posting!
  3. I've had my eye on this recipe for quite some time now and tonight was the night we went for it. We made the sauce exactly as directed and poured it over the mushrooms. My husband sauteed a few pieces of chicken in olive oil and we served the entire thing over Linguine. It was delicious! This is going into my tried and true folder for sure. Thanks for posting!
  4. WAY to heavy for our family. If you eat just a bit of it, it's fantastic. Next time I think I'll use 1/2 & 1/2 in place of the heavy whipping cream. Definitely a keeper though.
  5. I used Recipe #80675 for the boursin cheese (1/2 a recipe) and used the suggestions of others. I made this a fettuccine dish with the boursin, mushrooms (sliced), and diced chicken breast tenders. Used half & half for the heavy cream. Delectable! This is a winner!


I`m from St.Cloud, Minnesota. I work for an optical company setting up the molds for making transition lenses. I love to cook for other people. I love to travel with my husband and we both enjoy trying new foods at all differant types of restaurants. I like just about any kind of food you can think of and am willing to try any of them at least once!!! I am the mother of Canarygirl who frequents this sight a lot and has many to die for recipes here!!!
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