Tuesday, December 28, 2010

An appetizer from the god(desse)s: Mushrooms Stuffed with Brie

Looking for a tasty, easy appetizer for your New Year's Eve party? I.love.this.recipe. Hats off to the Pioneer Woman on this one; it's a keeper. The original recipe calls for white button mushrooms, but I happened to have baby portabella mushrooms, which resulted in slightly larger finger food, but I didn't hear anyone complain.

Mushrooms Stuffed with Brie
(Recipe from The Pioneer Woman)

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


1. 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.

2. 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.

3. 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.

4. Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted.


  1. Happy New Year, Erin!

    Made these last night (but with chives instead of spring onions b/c my supermarket likes to play hide & seek with me & I get bored of these games easily). They were lovely & a huge success with the hubs. Thanks much!

  2. Glad to share! I am definitely making these again, although I'll have to put a clothespin on my nose--the aroma was almost unbearable to resist. Chives sound like a great substitute, and I always have them in my fridge.