Lemony Mushroom Crostini Recipe | Boursin Cheese

Lemony Mushroom Crostini

with Boursin Garlic & Herbs Cheese

Mushroom lovers will rejoice when they see this crostini at your next gathering. The earthiness of the mixed mushrooms pairs perfectly with the subtle but robust flavours of Boursin Garlic & Herbs Cheese.

View the Ingredients List
  • Level easy

  • Prep time 15 min

  • Cook time 15 min

  • Total time 30 min


Your Turn To Create

  • Line baking sheet with parchment paper
  • Brush baguette slices on both sides with oil
  • Place on baking sheet
  • Toast in oven at 200°C until golden, about 7 minutes
Mushroom Mixture
  • Melt butter in frying pan over medium-heat
  • Add shallot, mushrooms, and salt
  • Cook until mushrooms are soft and liquid evaporates, about 6 minutes
  • Remove from heat
Combine and Serve
  • Add lemon zest, juice, and 3 tablespoons parsley
  • Spread 2 teaspoons of Boursin Cheese on each slice
  • Top with mushroom mixture
  • Sprinkle with remaining parsley
  • Serve immediately


Mushrooms are like little sponges and will soak up moisture if you submerge them in water. To clean mushrooms, use a damp paper towel or a soft brush to wipe each mushroom, one at a time.

  • 60g of Boursin Garlic & Herb Cheese , crumbled

  • 2 tablespoons extra virgin olive oil

  • 1/2 baguette, cut into 1cm thick slices

  • 1 tablespoon butter

  • 1 shallot, finely chopped

  • 225g sliced mixed mushrooms

  • 1/2 teaspoon salt

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • 20g chopped parsley, divided

  • 30g of Boursin Garlic & Herb Cheese , crumbled

  • 1 tablespoon extra virgin olive oil

  • 1/4 baguette, cut into 1cm thick slices

  • 1/2 tablespoon butter

  • 1/2 shallot, finely chopped

  • 110g sliced mixed mushrooms

  • 1/4 teaspoon salt

  • 1 teaspoon lemon zest

  • 1/2 tablespoon lemon juice

  • 10g chopped parsley, divided