The Pioneer Woman Tasty Kitchen
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Mushrooms Stuffed with Brie

4.44 Mitt(s) 9 Rating(s)9 votes, average: 4.44 out of 59 votes, average: 4.44 out of 59 votes, average: 4.44 out of 59 votes, average: 4.44 out of 59 votes, average: 4.44 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

You’ll love these stuffed mushrooms. They’re beautiful and decadent and divine, and are the perfect little bite to serve before a holiday dinner party. Guests will kiss you and demand to be invited back next year.

Ingredients

  • 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

Preparation

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 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

13 Comments

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Avatar of A Nuke's Wife

A Nuke's Wife on 11.15.2010

I made these this weekend for our very picky dinner guests. They loved them, score! I thought they were incredible and they were so easy to make. I’ll certainly be making these again. They were a nice change from traditonal stuffed mushrooms.

Avatar of cheftracy

cheftracy on 5.12.2010

I accidentally clicked on the oven mitts which submitted a rating of 3. Sorry. These are actually a 5! I made them a couple weeks ago and hubby loved them!

Avatar of wordbyword

wordbyword on 3.24.2010

Absolutely loved these mushrooms!
The prep was so easy…and oh my! the smells through the whole prep process were outstanding!
Can’t wait to make them again.

Avatar of Lindsay

Lindsay on 3.22.2010

So tasty and filling! These are easy to make and impressive. I will be making these regularly. Perfect side for a salmon dish.

Avatar of Lizzybits

Lizzybits on 3.16.2010

I made these for myself with some leftover mushrooms (from your pasta) and brie I had around. They were so great. I could eat 30 of these and still want more.

9 Reviews

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Avatar of sambugjoebear

sambugjoebear on 11.20.2012

These are very good! You can’t really go wrong with mushrooms and cheese :) The butter, garlic, and parsley gives lots of flavor w/o downplaying the mushrooms. There are never any leftovers. I plan on making these with our Thanksgiving meal this year-hubby can’t wait!

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jennpenn on 7.3.2011

Amazing, we loved them and wished we’d made more!

Avatar of stephanie june

stephanie june on 5.20.2011

buttery and amazing. a big hit as an appetizer before dinner. it is heavy so make sure you plan for enough time between appetizers and dinner because they are also very addicting!

Avatar of happyhazelnut

happyhazelnut on 1.24.2011

I’m not a mushroom fan, but I made these for my husband and guests for a snack during a football game. I prepped everything ahead of time and baked them during half time.

They devoured them!! I’ll make them again next time.

Avatar of A Nuke's Wife

A Nuke's Wife on 11.15.2010

I thought these were wonderful. They’re different than traditional stuffed mushrooms, so if you’re looking for the ‘normal’ kind, you may not be pleased with these. They’re also a cinch to make, which I loved.

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