Meatless Monday – Brie Stuffed Mushrooms
Every year I host an after-Christmas party for my girlfriends, and I use it as a time to experiment with all sorts of new appetizers. When creating the menu, I look for a mixture of hot & cold, easy & labor intensive, as well as a good mix of veggies, meats, carbs, and vegetarian dishes. Since Président Cheese sent me that package of brie a while back, I knew I wanted to do something with it. Initially I was planning to make the prosciutto wrapped brie with figs, but decided to use the prosciutto in green bean bundles instead.
Before I even had a chance to search for some brie inspiration, The Pioneer Woman updated her blog with a recap of her favorite appetizer posts from the past year, and at the top of the list were these stuffed mushrooms.
These were delicious, and so, so simple. And they’re best served at room temp, so I didn’t have to worry about keeping them warm on the table. Perfect.
Brie Stuffed Mushrooms
Slightly adapted from The Pioneer Woman Cooks.
1 large pack of White Button Mushrooms, washed and stems removed
1/2 stick of butter
4 cloves Garlic, Minced
¼ cup Flat leaf Parsley, Chopped
5 whole Green Onions, Sliced (up to middle of dark green part)
1 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 with salt. Stir around, 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.
Photo Credit: Ree Drummond, Pioneer Woman Cooks