Recipe Background
Your main course isn't the only thing that can be elevated! Nope, make Brie-Stuffed Shrooms and you'll create a brilliant appetizer that'll blow everyone away. These baby bella mushrooms get coated in a buttery, breadcrumb mixture, then are stuffed with some creamy brie to create a blend of flavors unlike anything you've tasted before. Perfect for the highest rated restaurant (or your kitchen), Brie-Stuffed Shrooms are completely incredible!
Your main course isn't the only thing that can be elevated! Nope, make Brie-Stuffed Shrooms and you'll create a brilliant appetizer that'll blow everyone away. These baby bella mushrooms get coated in a buttery, breadcrumb mixture, then are stuffed with some creamy brie to create a blend of flavors unlike anything you've tasted before. Perfect for the highest rated restaurant (or your kitchen), Brie-Stuffed Shrooms are completely incredible!
Ingredients
- 2 (16-ounce) cartons baby bella mushrooms stemmed
- 6 tablespoons salted butter melted, divided
- 1 (8-ounce) round brie cheese cut into bite-size chunks
- 2/3 cup panko breadcrumbs
- 1/2 cup fresh parsley chopped, plus more, to taste, for garnish
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- black pepper to taste
Directions
- Preheat the oven to 375 degrees F.
- Arrange the mushrooms cap-side up on a rimmed baking sheet and evenly brush them with 1 tablespoon of the melted butter.
- Flip the mushrooms over so that they are cap-side down and stuff 1 piece of the brie inside each.
- In a medium bowl, combine the panko, 1/2 cup of the parsley, the garlic, the salt, and the pepper.
- Stir the remaining melted butter into the panko mixture.
- Evenly spoon the panko mixture over the brie in each of the mushrooms.
- Bake the stuffed mushrooms until they are soft around the edges, the cheese is melted, and the tops are golden, about 20-25 minutes.
- Serve the stuffed mushrooms garnished with the extra parsley.
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