Get ready for a tasty treat with these brie stuffed mushrooms! They are filled with creamy brie cheese, making every bite warm and cheesy. Perfect as a snack or a fancy appetizer.
Honestly, it’s hard to eat just one! I love serving these at parties and watching friends go back for seconds. Trust me, they’ll be a hit! 😋
Key Ingredients & Substitutions
Mushrooms: I recommend using cremini mushrooms for a deeper flavor, but white button mushrooms work great too! If you’re looking for a fun twist, try portobello mushrooms for a heartier version.
Brie Cheese: This creamy cheese is the star, but you can substitute it with Camembert if you want something similar. For a lighter option, use goat cheese, which will add a different tangy flavor.
Panko Breadcrumbs: Panko gives a nice crunch, but regular breadcrumbs can be used instead. If you’re gluten-free, look for gluten-free panko or breadcrumbs to keep this dish friendly for all diets.
Parsley: Fresh parsley brightens the dish, but you can also use chives or even cilantro for a different flavor. Dried herbs can work, too; just use about one-third of the amount.
How Do I Keep My Mushrooms from Getting Soggy?
Mushrooms can release moisture while baking, but there are a few tricks to keep them firm. Here’s how to avoid soggy stuffed mushrooms:
- Start by ensuring your mushrooms are dry before stuffing them. A quick rinse is okay, but dry them well afterward.
- Cook the chopped mushroom stems and garlic thoroughly to evaporate excess moisture before mixing them with the stuffing.
- Avoid overstuffing your mushrooms; pack them just enough so the filling stays inside without overflowing.
- If possible, bake on a wire rack set over a baking sheet. This allows air to circulate around the mushrooms, reducing moisture.
By following these tips, you can ensure your stuffed mushrooms come out perfectly cooked and delicious every time! Enjoy whip up these cheesy treats! 🍄
Brie Stuffed Mushrooms
Ingredients You’ll Need:
For The Stuffing:
- 16 large cremini or white mushrooms, stems removed and finely chopped
- 8 oz Brie cheese, rind removed and cut into small pieces
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: a pinch of smoked paprika or cayenne pepper for topping
How Much Time Will You Need?
This delightful appetizer takes about 15 minutes of prep time and 15-18 minutes of baking time, so you can have these delicious mushrooms ready in roughly 30-35 minutes. Perfect for a quick party nibble!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While your oven warms up, you can prepare the baking sheet by lightly greasing it or lining it with parchment paper for easy cleanup.
2. Prepare the Mushrooms:
Gently clean the mushrooms with a damp cloth and carefully remove the stems. Be sure to chop the stems finely and set them aside for the stuffing—this will add extra flavor!
3. Cook the Filling:
In a skillet over medium heat, melt the butter with the olive oil. Once it’s bubbly, add the minced garlic and chopped mushroom stems. Sauté this mixture until softened and any moisture has evaporated, which should take about 5 minutes. Remove from heat and let it cool slightly.
4. Mix the Stuffing:
In a large mixing bowl, combine the cooked mushroom stem and garlic mixture, Brie cheese pieces, panko breadcrumbs, grated Parmesan, and chopped parsley. Add salt and pepper to taste and mix everything together until well combined. You want it to be mixed well but still chunky—not mushy!
5. Stuff the Mushrooms:
Generously spoon the Brie stuffing into each mushroom cap. Use your fingers to press lightly to pack the stuffing in tightly, filling each cap up to the top.
6. Arrange and Prepare for Baking:
Place the stuffed mushrooms on the prepared baking sheet. To add a bit of crunch, sprinkle a little extra panko breadcrumbs on top of each stuffed mushroom. If you like a bit of spice, add a light pinch of smoked paprika or cayenne pepper on top.
7. Bake the Mushrooms:
Now it’s time to bake! Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the mushrooms are tender and the tops are golden brown and bubbly.
8. Cool and Serve:
Once they’re done, remove the mushrooms from the oven and let them cool for a few minutes. Garnish with extra parsley for color and flavor. Serve warmed as an appetizer or a special party snack. Enjoy every cheesy, delicious bite!
This recipe creates warm, savory stuffed mushrooms filled with creamy melted Brie cheese and a delightful crispy topping—everyone will love them! 🍄💖
Can I Use Different Types of Cheese?
Yes, you can substitute Brie with Camembert for a similar creamy texture. If you want a tangy twist, goat cheese works well too! Just keep in mind that each cheese will slightly alter the flavor of your stuffed mushrooms.
Can I Prepare These Ahead of Time?
Absolutely! You can prepare the stuffed mushrooms up to a day in advance. Just cover them with plastic wrap and refrigerate. When you’re ready to bake, allow them to come to room temperature before placing them in the oven.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps retain their crispiness!
How to Make These Vegan?
For a vegan version, swap the Brie cheese for a vegan cheese alternative and use plant-based butter in the filling. You can also replace the Parmesan with nutritional yeast for a cheesy flavor without dairy.
