These brie stuffed mushrooms are little bites of joy! With creamy brie cheese and meaty mushrooms, they make a perfect appetizer for any gathering.
Honestly, I can’t resist popping these in my mouth right out of the oven. They disappear so fast, it’s like a magic trick! ✨ Serve them warm for the best cheesy goodness!
Key Ingredients & Substitutions
Cremini Mushrooms: These mushrooms have a rich flavor and hold up well when baked. If you can’t find cremini, portobellos or button mushrooms work just as well. Just ensure they’re large enough to hold the stuffing!
Brie Cheese: Brie gives a wonderful creamy texture. If you’re looking for a lower-fat option, try using a soft goat cheese or even cream cheese. Just note that the flavor will change slightly.
Panko Breadcrumbs: Panko adds a nice crunch. You can substitute regular breadcrumbs, but the texture might be a bit denser. For gluten-free options, check for gluten-free panko.
Fresh Herbs: Parsley is great for flavor and color. Feel free to use other herbs like thyme or basil if you’re after a different flavor profile!
How Do I Get the Mushroom Caps Just Right?
One of the key challenges is preparing the mushroom caps to hold all that delicious filling without falling apart. Here’s what to do:
- Start with fresh mushrooms — they should be firm and unblemished.
- When cleaning, avoid soaking them in water; just use a damp cloth to wipe away dirt.
- Remove the stems carefully, making sure the caps are intact and ready to be stuffed.
- Don’t overstuff the caps! Gently mound the filling on top to keep the mushrooms from becoming too soggy while baking.
By preparing the mushrooms properly, you’ll have a perfect base for that ooey-gooey, cheesy stuffing!
Brie Stuffed Mushrooms
Ingredients List:
Mushroom and Stuffing Ingredients:
- 12 large cremini mushrooms, stems removed and reserved
- 4 oz brie cheese, rind removed and cut into small pieces
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/4 cup finely chopped onion or shallots
- 2 tablespoons fresh parsley, finely chopped (plus extra for garnish)
Other Ingredients:
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Time Needed:
This recipe will take about 10 minutes to prep and around 20 minutes to bake. So, you’re looking at about 30 minutes total from start to delicious finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, get that oven preheating to 375°F (190°C). This will allow the mushrooms to bake beautifully and get all cheesy and melty!
2. Prepare the Mushrooms:
Using a damp paper towel, gently clean each mushroom to remove any dirt. Carefully twist off the stems and set them aside. Make sure to keep the caps intact as they will hold the delicious stuffing!
3. Make the Filling:
In a skillet, add the olive oil and butter, and heat over medium. Once it’s melted, toss in the chopped mushroom stems, minced garlic, and your onion (or shallots). Sauté these ingredients for about 4-5 minutes, stirring until everything is soft and fragrant. Sprinkle in some salt and pepper to taste.
4. Combine with Brie:
Remove the skillet from the heat and stir in the brie cheese and fresh parsley. Mix well; the brie should start to melt a little, making a wonderful creamy filling.
5. Stuff the Mushrooms:
Now comes the fun part! Take your mushroom caps and fill each one with the brie mixture. Don’t be shy! Press it down a little for a good mound on top.
6. Add the Crunch:
Sprinkle panko breadcrumbs over each stuffed mushroom for that perfect crispy topping. This will give them a nice crunch when baked!
7. Bake the Mushrooms:
Place the stuffed mushrooms on a lined or greased baking sheet and pop them in the oven. Bake for about 15-20 minutes, or until the mushrooms are tender, the brie is wonderfully melty, and the breadcrumbs are golden brown and crispy.
8. Garnish and Serve:
Once they’re done baking, take them out and let them cool for a minute. Garnish with extra fresh parsley for color and flavor. Serve warm and enjoy these little bites of cheesy goodness!
These brie stuffed mushrooms are not just tasty, but they also make for an impressive appetizer. Enjoy every last bite!
Can I Use Different Types of Cheese?
Absolutely! While brie provides a creamy texture and mild flavor, you can experiment with other soft cheeses like camembert or even goat cheese if you prefer a tangier taste. Just make sure the cheese is soft enough to melt well!
Can I Make These Ahead of Time?
Yes, you can prepare the stuffed mushrooms in advance! Just assemble them up to a day ahead of time, cover with plastic wrap, and refrigerate. When you’re ready to serve, just pop them in the oven and bake as directed, adding a couple of extra minutes to the cooking time if they’re cold from the fridge.
What If I Don’t Have Panko Breadcrumbs?
No problem! You can substitute regular breadcrumbs if that’s what you have on hand. Just note that the texture might be less crispy. If you’re looking for a gluten-free option, be sure to use gluten-free breadcrumbs!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or reheat in the microwave for a quick option—but they may lose some of their crispiness.
