Saturday, January 2, 2010

Brie Stuffed Mushrooms

This appetizer sounds fancy, but they were surprisingly easy! I was very pleased with how they came out, although next time I think I'd broil them a bit at the end to brown them up a little.

This is another Pioneer Woman's recipe that I came across on Lauren's Kitchen Blog.

Brie Stuffed Mushrooms


•1 package White Button Mushrooms, Washed And Stems Removed
•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
Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt 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 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 onion 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

All ready for the oven:


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