Friday, October 18, 2013

Mushrooms Stuffed With Brie

I actually made this last night for a late evening with the girls.  The evening was full of laughter and great friends, the mushroom were meh.  I guess they are ok, but I had much higher hopes for two of my favorite things.  First of all, and I can't believe I am about to say this, but there was way too much garlic.  There was way too much topping in general.  I have made and eaten plenty of stuffed mushrooms and these were near the bottom of them all.  Sorry Pioneer woman, I have loved every other recipe of yours I have tried, and I enjoyed your post and laughed a lot, but I just didn't dig the mushrooms.



Mushrooms Stuffed With Brie

1 Pkg White Button Mushrooms Washed And Stems Removed
4 Clove 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.


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