Saturday, November 14, 2009

Mushrooms Stuffed with Brie

In the words of Ree Drummond, the Pioneer Woman: "You want to make these. Oh do you want to make these!" And I am so glad I did. I made these last night when we had some friends over to play cards. Extreme yum. Will be making these again for some upcoming holiday parties.

Mushrooms Stuffed with Brie

  • 1 package White Button Mushrooms, Washed And Stems Removed
  • 1/4 cup butter (1/2 of a stick)
  • 4 cloves Garlic, Minced
  • ¼ cups Flat-leaf Parsley, Chopped
  • 4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
  • Splash Of White Wine (optional)
  • 1 slice (wedge) Of Brie Cheese
Preparation Instructions

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt (kosher) and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt (kosher) and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

1 comment:

Laura said...

I just got her cook book last week and I love it!! These look awesome (and I even dislike mushrooms but I like making them as appetizers since everyone else in the world loves them;-))