Don’t you just love cute food? Maybe it’s just me (IS it just me?), but cute food is so fun! Because, well….it’s cute! I’d classify these mushrooms as such. And of course because they are cute, they are also delicious. That’s just how these things work. The creamy Brie gets all melty, the topping is garlicky and buttery, and the mushrooms hold it all together in a cute (there, I said it again!) little package. Mmmm!
The appetizers can be whipped up in minutes. Extra bonus points for quick and easy.
Clean a package of mushrooms and remove the stems. Then sauté them in butter until they start to soften.
Cut up the Brie into little pieces and stuff them into the mushrooms.
Top with sauteed garlic, green onions and parsley.
Bake until the cheese oozes. Let them cool for a couple of minutes and dig in.
These would make perfect appetizers for your New Year’s Eve party. Or any other party. I don’t recommend making them if you are by yourself. Unless you are not like me and you possess something called restraint.
Brie stuffed mushrooms (from The Pioneer Woman)
1 package white button mushrooms, washed and stems removed
4 cloves garlic, minced
¼ cup parsley, chopped
4 green onions, sliced
1 wedge Brie cheese
Preheat oven to 350 degrees. Melt butter in skillet. Add mushroom caps and toss to coat. Sprinkle lightly with salt and cook until softened. Remove mushrooms from pan and place in a baking dish.
Add garlic, parsley and green onions to remaining butter in skillet. Sprinkle with salt and cook until softened, a couple of minutes.
Cut rind off of Brie wedge, then cut pieces of Brie and fit into each mushroom cap. Top mushrooms with parsley mixture.
Bake for 15 minutes, or until brie is melted.