The perfect bite-size appetizer. Mushrooms stuffed with brie and topped with a fragrant topping of garlic, parsley, and green onions. Let’s not forget the whole stick of butter either. Can anything else get better?
This is a recipe that’s perfect for a dinner party (and super quick to make for those who don’t know what to bring to a dinner party but still want to make an impression on the guests)
• 1 package White Button Mushrooms, Washed And Stems Removed
• 4 cloves Garlic, Minced
• 1/4 cup 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.
From Pioneer Woman