My friend Rick loves stuffed mushrooms and orders them every time we got out to our favorite haunt for dinner. We headed over to Rick and Deede's house for a little Christmas Eve cocktail and appetizer party. I brought delicious little beauties along. They were gone in a snap. I made a second dish at the same time, and saved and served them the next day at Christmas dinner as a side to Roast Beef. De-lish! A bit of a new take on stuffed mushrooms, no breadcrumbs in this dish. Only a few simple ingredients and one shining star, Brie.
This recipe is from my BFF, Pioneer Woman (well, she doesn't know who I am, but I love her just the same)
Here is the link to her page: http://thepioneerwoman.com/cooking/2009/11/mushrooms-stuffed-with-brie/
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
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 very lightly with salt and splash in wine, if using. Stir around until wine evaporates, 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.
Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious
And you can buy Pioneer Woman's cookbook on Amazon, it highly recommend it!