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