August 14, 2014

no comments

Brie and Herb Stuffed Mushrooms

stuffed mushrooms 1

stuffed mushrooms 2

stuffed mushrooms 3

stuffed mushrooms 4

final mushroom

I loveee to host dinner parties and one of my go to party appetizers to make is Brie stuffed mushrooms. They are so quick and simple to make and are very low maintenance. You can stuff the mushrooms with whatever cheese you like, although my favorite is brie because it gives the ultimate gooey melty factor. I am heavy on the garlic with this recipe, actually I am in most recipes, but this one especially because it goes so well with the cheese and mushrooms. Cheese, garlic, butter and mushrooms, I mean does it get much better than that?? These mushrooms can be served warm or at room temperature and are such a crowd pleaser! If they don’t all get eaten (which rarely happens), I like to chop them all up and make a flat bread with them for lunch the next day, boy are these heavenly!


24 oz. button mushrooms, stems removed

16 oz. brie, cut into cubes

8 tablespoons butter

Extra Virgin Olive Oil

8 scallions, chopped

8 cloves garlic, minced

15 springs thyme, remove stems, mince leaves

3 to 4 tablespoons flat leaf italian parsley, chopped

1/2 cup dry white wine, I used Pinot Grigio

Salt and Pepper to taste


Preheat the oven to 375 degrees.

Toss the button mushrooms with olive oil, salt and pepper and lay in a single row on a baking dish. You don’t want them to be on top of each other because this will cause them to steam and get soggy.

Preheat a large skillet with the butter over medium to high heat. Once the butter is melted add the scallions and begin to sweat. After 2 minutes, add in the garlic. Allow the garlic to cook until soft and fragrant, about 3 minutes. Then add in the rest of your herbs. Cook for another 3 to 5 minutes, making sure to not let the garlic burn. Deglaze the pan with the white wine and let it cook until almost all the wine is evaporated. Turn off the heat and allow to cool some.

Place a cube of brie in each of the mushroom caps. Top the caps with the garlic herb butter mixture. Bake for 15 to 20 minutes until the mushrooms are tender and the brie is mostly melted. Serve warm or at room temperature. I prefer them warm :).


Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: