Brie-Stuffed Mushrooms

  • Yield : 16 to 18 mushrooms
  • Cook Time : 20m
  • Ready In : 35m
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  • 1/2 stick (4 tablespoons) butter
  • 12 ounces white button mushrooms, stemmed and washed
  • 4 to 5 green onions (up to the middle of the dark green part), sliced
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • Splash of white wine, optional
  • One 8-ounce wedge Brie cheese, cut into bite-size chunks


Step 1

Preheat the oven to 375 degrees F.

Step 2

Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.

Step 3

Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.

Step 4

Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.

Step 5

Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.

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