Sauteed mushrooms stuffed with Brie cheese and topped with a green onion and garlic mixture turn into cute and perfect little bites. Great for party tables of any variety! They’ll go fast, so consider making a double batch!
I have made these brie stuffed mushrooms mannnny times over the years and dangit, they rarely make it all the way to the party table. I start with just one tiny little bite and before I know it, the entire batch is gone. Which is why I highly recommend making a double batch right off the bat.
Brie is the perfect type of cheese to get stuffed inside deliciously sauteed mushrooms. The sweetness of this variety of cheese complements the savory shrooms and the onion mixture, as well. You will swoon over these irresistible gooey bites and so will your guests! (Again, make a double batch.)
HOW TO MAKE BRIE STUFFED MUSHROOMS
Preheat oven to 350 degrees F. Coat a medium baking dish or a rimmed baking sheet with cooking spray and set aside. Melt butter in a large skillet. Add the mushroom caps and toss. Cook until softened and lightly golden brown, 3-5 minutes.
Transfer mushrooms to the prepared baking dish, cut side up.
Add the garlic, parsley and green onions to the skillet. Sprinkle with salt and pepper and cook until softened, a couple of minutes. Remove from heat.
Cut the Brie into small cubes and squeeze the pieces of brie inside the mushroom caps. Top mushrooms with the onion mixture.
Place the pan in the preheated oven and bake for 15 minutes, or until the cheese is melted.
- White button mushrooms are a great option to use for this recipe, but other varieties will work great, too. Just be sure you can easily squeeze a small cube of cheese into the underside of the cap.
- Olive oil can easily be replaced with butter in this recipe.
- After you remove the stems, don’t discard them! Throw them into a ziploc bag and add them to your next salad or batch of scrambled eggs!
ARE MUSHROOMS GOOD FOR YOU?
Mushrooms themselves are packed with nutritional value. They contain almost no calories and also have fiber and protein, as well as many other vitamins and nutrients. When combined with butter, oil and other ingredients the healthiness obviously diminishes, so keep this in mind when preparing them.
CAN DOGS EAT MUSHROOMS?
Store-bought mushrooms are totally safe for consumption for dogs. There are wild varieties of mushrooms that neither dogs nor humans should eat, but the varieties you will find in the store are safe.
CAN YOU FREEZE MUSHROOMS?
Mushrooms can definitely be frozen, but for best results freeze before cooking to avoid mushiness. If you find yourself with an abundance of mushrooms, first place them in a single layer on a baking sheet and quick freeze them for 20 minutes. This will ensure that they do not stick together once they are touching.
Place them in a heavy duty freezer bag and freeze for up to 4 months. When ready to enjoy, allow the mushrooms to thaw completely in the fridge before cooking or eating them.
WHAT TO SERVE AT A PARTY
I LOVE party food, so you have come to the right place if you are looking for recipes to make for your next gathering. Here are some options for you that will be easy, delicious and crowd-pleasing!
- Fruit Pizza – The classic, crowd-pleasing Fruit Pizza has a cookie dough crust, dreamy cream cheese frosting and a colorful top layer of fruit and a tasty glaze. Great appetizer/dessert for parties of any kind, any time of the year!
- Taco Ranch Pasta Salad – This delicious pasta salad gets totally devoured at gatherings, no matter the season.
- Sausage Cheese Dip – Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Serve as an appetizer at your next party and it won’t last long. Only 6 ingredients required for this delicious party food!
- 7-Layer Taco Dip – This is the best 7-Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
- Crockpot Meatballs – These require only a few ingredients with only a few minutes of prep. They are SO EASY to make, totally packed with delicious flavor and great for game-day parties or holidays. Let your slow cooker do all of the work for you!
- Spinach Artichoke Dip – This hot Spinach Artichoke Dip is a party staple! People always get excited about this dip and its so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips. Let your slow cooker do all of the work for you!
Brie Stuffed Mushrooms
- 3 tbsp salted butter
- 8 oz. whole white mushrooms stems removed
- 4 cloves garlic minced
- 1/4 cup Italian flat-leaf parsley chopped
- 4 green onions sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 oz. Brie cheese rinds removed
- Preheat oven to 350 degrees F. Coat a square or medium round baking dish with cooking spray and set aside. Melt butter in skillet. Add the mushroom caps to the skillet. Cook until softened and lightly golden, 3-5 minutes. Transfer mushrooms to the prepared baking dish, cut side up.
- Add the garlic, parsley and green onions to the skillet. Sprinkle with salt and pepper and cook until softened, a couple of minutes.
- Cut the Brie into small pieces and squeeze one inside each mushroom cap. Top mushrooms with the onion mixture.
- Bake for 15 minutes in the preheated oven or until the Brie has melted.