Friday, 9 December 2016

Brie Stuffed Mushroom's



post signatureI am seriously drooling....yes, they are that good! 

For some reason during the holiday season my taste for decadent food goes up 100%. Shopping in the grocery store is a lot more fun, as all the yummy ingredients are placed at the end of the isles and somehow make their way into my cart! Costco....well forget about the list.... Haha, my son-in-law will stop right here! He is one who sticks to the list at Costco....come on, who sticks to the list? I like to take pictures of my overloaded cart and send to him, with my list in the foreground....hahaha!



These decadent delicious mushrooms are a classic revisited and the little surprise piece of brie inside...yum! Plus, they take very little time to make!

Brie Stuff Mushrooms

12 Button mushrooms
1 small wedge Brie Cheese
1/4 c. Panko bread crumbs
1/4 cup Petit Basque Cheese (substitute Pecorino, Gruyere, or another flavorful cheese)
1/4 c. Parmesan cheese, grated
1 tsp. Thyme, fresh or dried
Salt(kosher) and pepper(freshly ground pepper)
olive oil



Pre-heat oven to 350 F.

Clean the mushrooms and remove the stem. Place them bottom side up on a baking sheet lined with parchment or silpat. Brush them with a little olive oil. Put about 1 teaspoon round of brie into each of the mushroom cavities.

In a small bowl, combine the rest of the ingredients and season with salt and pepper.Stuff the mushroom cap with the bread crumb mixture.

Place the caps on the baking sheet and transfer to the oven, bake for 20 to 25 minutes until the cheese is melted and slightly browned.

Remove and serve. Enjoy!

These can be reheated in oven or microwave for left over treats!




I will be posting one more appetizer very soon, then onto the Prime Rib and Twice baked potatoes! Enjoy this beautiful holiday season!!!



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