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Brie Stuffed Mushrooms

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!
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 servings
Calories: 64kcal
Author: Megan Porta


  • 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.


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!


Calories: 64kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 184mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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