To make these extra pretty, I showered them with some fresh chopped herbs and gave them a little sprinkle of paprika. But these garnishes are completely optional!

Mushrooms: I’ve used plain old button mushrooms here, but I think this would work really well with crimini mushrooms too. Or, for a larger, plated appetizer, portobello mushrooms would be really good. Boursin: This is a fancy cheese that you can usually find in the deli section of your local supermarket. It’s creamy and a little crumbly, and it comes in garlic and herb flavor or shallot flavor. I prefer the garlic and herb, but you could use shallot too. You could also use herbed cream cheese. Spray oil: If you prefer, you can fry these stuffed mushrooms in hot oil. That’s how they were at that restaurant! But I think misting them with olive oil spray or vegetable oil spray before baking them in the oven works just as well! If you don’t have spray cooking oil, you could also just stir about a teaspoon or two of oil into the breadcrumb mixture before coating the mushrooms with it. I recommend serving your stuffed mushrooms hot or at room temperature, alongside a little bowl of the dip for spooning on top. Flour: All-purpose flour is used to bread the mushrooms. A gluten-free flour blend that can sub 1:1 for regular flour should also work just fine, if you’d like to make gluten-free stuffed mushrooms.The mushrooms will go soft and juicy, and the cheese will melt and become so luscious! Step 4: Mix up the dip

Soften the cheese: Boursin tends to be a bit crumbly when it’s cold. If you allow it to come to room temperature, it becomes more creamy.Breadcrumbs: I like a combination of regular plain breadcrumbs and panko. Panko is a type of Japanese breadcrumb that is so incredibly light and crispy! And for the dip you’ll need mayo, sour cream, horseradish, Dijon mustard, salt, pepper, garlic powder, onion powder, and a little bit of sugar. Just stir all the dip ingredients together in a little bowl. That’s all there is to it! How to serve stuffed mushrooms