Mushrooms Stuffed with Boursin and Chorizo

Recipe Date: May 4, 2021
Prep Time: 5 Minutes
Cook Time: 8 Minutes
Difficulty: Easy
Measurements: Metric

“Champignons fourrés au Boursin et Chorizo” by Pénélope Roche.

Watch Pénélope and Eliana prepare this recipe on Roche Wines Vigneron Video Journal Episode 10 on Youtube.


  • 24 Cremini mushroom caps (about 3/4 pounds)
  • 5 ounces Boursin garlic and fine herb cheese at room temperature
  • 1 chorizo sausage


Remove stems from mushrooms: Brush any dirt off the mushrooms and remove the stems.

Stuff caps with cheese: Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.

Place chorizo on top: Place the mushrooms on a baking pan. Cut the chorizo sausage into 1/4 inch cubes and put one piece on every mushroom.

Bake at 350˚F (175˚C) for about 8 minutes. or until the mushrooms sweat out their moisture.

Remove and cool a minute or two, then serve.


We suggest you pair this recipe with our Tradition Chardonnay 2020 Bon appétit!