March 20, 2015

Garlic & Herb Cheese Stuffed Mushrooms and Pasta Shells with Béchamel Sauce

The Easter holiday is almost upon us and the warmer months are quickly approaching. In my house, this opens up the opportunity to entertain more for family and friends. My husband and I are always trying to concoct different dishes to serve up. I believe one of the keys to making a great dish for my guests, begins with picking the perfect ingredients.

On my list of favorite ingredients, cheese is definitely at the top. It really is so versatile for entertaining. You can go as simple as putting out a dish of cheese and crackers (always a hit at gatherings), or add it to your favorite recipe to serve up an amazing main course. Either way, the possibilities are endless!

I'd recently been introduced to Boursin, a gourmet cheese that's creamy, full of distinctive flavors, and all around delicious. I had a lot of fun trying to come up with different ways to use this cheese in order to create dishes that would please my family and friends. Before I share my recipes with you, I'd like to provide a little background on the Boursin product.

In 1957, Francois Boursin initially created his Garlic & Fine Herbs flavor, which was inspired by the cultural tradition of mixing fresh cheese into a bowl of herbs. Soon after, his product became the very first flavored cheese to be sold in France, and eventually branched out throughout the world.

Today, Boursin comes in a variety of flavors:

Boursin Cheese:
  • Garlic & Fine Herbs
  • Shallot and Chives
  • Pepper
  • Red Chili Pepper

Now that I've provided a little background on the product, let's begin the foodie fun! What did I ultimately decide to make? At first, it was really tough to decide. I actually ended up creating a long list of possible dishes that I wanted to make, but ultimately narrowed it down to one appetizer and an entrée.


For the appetizer, I made Garlic & Herb Cheese Stuffed Mushrooms (This appetizer recipe was actually inspired by one that I found on the Boursin website, but I decided to add my own little personal twist on it.).

  • One 5.2 ounce package of Boursin Garlic and Fine Herbs Gournay Cheese
  • 8 ounces of shredded mozzarella cheese
  • Approximately 8-10 ounces of baby bella mushrooms with stems removed
  • Optional Extra Topping: parsley

  • Preheat oven to 450 degrees
  • Place the mushrooms caps face (open side) down in a baking dish and bake for 8 minutes (this helps to remove any excess moisture)
  • Combine the Boursin cheese and mozzarella in a bowl
  • Take the mushroom caps out of the oven, flip them over (open side up) in the baking dish, and fill them with about two teaspoons of the cheese mixture.
  • Optional: sprinkle a little parsley on top of each filled mushroom
  • Place mushrooms back in the oven for another 8 to 10 minutes

Serve and Enjoy (these are SO DELICIOUS and they go really FAST)!


For the entrée, I decided to make Garlic & Herb Cheese Stuffed Shells (taken from my own traditional stuffed shells recipe, and slightly altered with different ingredients):

  • One Package of jumbo size pasta shells
  • Two 5.2 ounce packages of Boursin Garlic & Fine Herbs Gournay Cheese
  • A jar of your favorite sauce (red or white), or you can use my homemade Béchamel Sauce recipe, below
  • 8 ounces of shredded mozzarella cheese
  • 1 large egg

Optional Ingredients (these ingredients aren’t necessary to make the general recipe, but they do add a nice touch):
  • If you'd like to add mushrooms to the cheese mixture, you will need approximately 4 to 6 ounces of fresh mushrooms and 1 to 2 tablespoons of olive oil
  • If you'd like to add extra toppings, you can use parmesan cheese, shredded mozzarella, and/or parsley

  • Cook pasta shells (al dente) according to the package directions.
  • Optional: If using mushrooms, dice them up into small pieces and sauté in a pan with olive oil until softened. Be sure to drain any excess moisture.
  • Preheat oven to 350 degrees
  • Combine the Boursin cheese and mozzarella in a large bowl
  • Beat egg in a separate bowl
  • Fold in beaten egg into the cheese mixture
  • Gently mix in sautéed mushroom pieces (if using them) into the egg and cheese mixture
  • Once the pasta shells are cooked and drained, run them under cool water
  • Pour enough sauce to cover the bottom of a 13x9 baking dish
  • Fill pasta shells with cheese/egg/mushroom mixture and arrange each in a single layer in the baking dish
  • Once all of the shells are filled and arranged in the baking dish, pour a layer of sauce on top to cover them
  • Optional: you can sprinkle a little bit of parmesan, mozzarella cheese, and/or parsley on top if you’d like
  • Cover with foil and bake for 35 minutes.
  • Once you take the cooked shells out of the oven, let them sit for about 10 minutes



Béchamel Sauce (White Sauce) with Mushrooms  (This is my own personal white sauce recipe. It's very adaptable, so it can complement a lot of different pasta dishes. I've added mushrooms into the recipe that I'm sharing here, since that is what I used in the shell recipe, above. If you'd prefer a plain white sauce, you can just omit the mushrooms and olive oil from the ingredient list.

  • 2 cups of whole milk
  • 4 tablespoons of butter
  • Approximately 4 to 6 ounces of fresh mushrooms (optional)
  • 1 to 2 tablespoons of olive oil (optional)
  • ½ cup of flour
  • 1 teaspoon of black pepper
  • Salt (accommodate to taste)
  • Other Optional Ingredients: ¼ teaspoon of garlic powder and/or 1 teaspoon of grated parmesan cheese

  • Dice the mushrooms up into small pieces and sauté them in a pan with olive oil until softened. Be sure to drain any excess moisture, afterwards.
  • Simmer the milk in a saucepan
  • Melt the butter in a separate (larger) saucepan
  • Once butter is melted, slowly add in flour while whisking continuously
  • Mix the hot milk into the butter/flour mixture
  • Add in pepper, salt, and garlic powder (if using)
  • Whisk continuously on medium heat for about 5 minutes (This step is very important. The sauce will slowly start to thicken)
  • Mix in sautéed mushrooms and grated parmesan cheese (if using).
  • Serve over your favorite pasta dish


Melissa Kaylene said...

I LOVE this stuff! We can eat way too much of it around our house....I slather it on crackers and top it with a little dab of red pepper jelly - it's delicious!

Kelly said...

It really is SO delicious!! Which kind is your favorite?

David Fultner said...

I had never heard of it. I think i would like Shallot and Chives.

Kelly said...

It's delicious! Definitely worth a try!

rochelle33 said...

Never tried this cheese but would like too

BeABelieverIn(0r b.g.) said...

I'm going to try the stuffed mushroom. I like cheesy dishes especially ones that may involve mozzarella cheese.

Kelly Ann said...

I definitely recommend giving these a go. They're so good! After you make the recipe, please come back and share your thoughts. :-)

Kelly Ann said...

This had previously been my first time trying it. I never knew what I was missing up until that point. It's really delicious!

Kathryn said...

I love Boursin cheese too! These stuffed mushrooms look so easy and so addictive! Perfect party fare :) And I love the sound of those stuffed shells - yum!

Kelly said...

They're really easy to make and are so delicious (addicting, too)! Hope you enjoy! :-)

Gina Ferrell said...

I make my mother-in-law homemade stuffed mushrooms recipe all the time and they are so delicious. I really would love to give these a try as I'm a big cheese lover. Thanks so much for sharing!

Kelly (Our Everyday Harvest) said...

When you combine cheese with mushrooms something magical happens, lol!! I definitely recommend giving these a try. I hope you and your mother-in-law enjoy them. :-)

Julie Waldron said...

The stuffed shells sounds really good. My family would love them.

Kelly (Our Everyday Harvest) said...

They are really yummy! I hope you and your family enjoy them! :-)

rochelle33 said...

Looking good like to try this

Kelly (Our Everyday Harvest) said...

Enjoy, Rochelle!

Crafts onthego said...

this looks so tasty. i will try this.

Kelly (Our Everyday Harvest) said...

It is really good cheese! I hope you like it. :-)

rochelle33 said...

Looking good love to try this

Kelly (Our Everyday Harvest) said...

Enjoy, Rochelle! :-)

Laura said...

Those stuffed mushrooms look really good! I haven't tried this cheese before.

Kelly (Our Everyday Harvest) said...

It is so good...definitely worth trying!

Karen R. Propes said...

I've seen that cheese before, but wow I can't wait to try it now. I love stuffed mushrooms and love the way you prepare it. Pinning so I can make some myself. Thanks

Kelly (Our Everyday Harvest) said...

Thank you for pinning, Karen! They are REALLY good. I you like mushrooms and cheese, then you will definitely like these. :-)

June S. said...

I do like these different recipes for the stuffed mushrooms and the pasta shells also. The white sauce sounds amazing to me too. Going to make them all real soon.

Kelly (Our Everyday Harvest) said...

I hope you enjoy them, June! Both are quite tasty!!! :-)