Boursin Stuffed Mushroom Caps On The Smoker

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!

Grab Your Ingredients

As you can see it’s pretty straight forward 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

Clean Out The Mushroom Gills

Definitely watch the video on how to clean up the caps. I just use the side of a tablespoon to slowly carve out the gills.

Yes, they are edible but the gills tend to turn stuff muddy-looking. Plus, if you don’t remove them, you have less room to stuff the cheese in.

Stuff The Mushroom Caps

To make it easier to transfer and put them on/off the smoker I added them atop a cooling rack on a rimmed baking sheet. If desired, you can remove the baking sheet and put the cooling rack with the mushrooms directly on the smoker.

Chef’s Tip

I would strongly advise letting your Boursin get to room temperature before attempting to stuff it into the mushrooms. You’re not going to smooth it in the cap but it does make it easier to work with.

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!

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, if you want, 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!

Perfect For Meal Prep

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

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

Such An Amazing Bite

I think the hardest part of this was trying to decide if I liked the Garlic & Herb stuffed one better or if I liked the Shallot & Chive One.

I will say my next venture with these is to add some crab to mix, bacon, and also add this to an actual smoked burger. I’m thinking that’s going to be truly mindblowing!

Grill and Oven Directions

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

Grill Instructions

This requires you to set up your grill for Indirect cooking/ If you’re not sure how to do this, check out this post.

1. Set up the grill for indirect cooking. Preheat the grill to 400F. 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.

Oven Instructions

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

1. Preheat the oven to 400F. 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.

Recipe Substitutions and Additions

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

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