Brie-Stuffed Mushroom Bites

  I love, love, love, Mushroom appetizers and have them stuffed so many different ways. A mushroom stuffed with Brie Cheese is my favorite. YUM!

My mushrooms have sautéed in the butter and I am ready to stuff.

On goes my green onions, garlic, parsley and wine.

I served the mushrooms straight out of the oven, or room temperature later would be fine. Theses are a perfect little pop-in-your-mouth- delights. Smells Devine and you will looooove them.

Here we go.

Preheat the oven to 375 degrees F.

Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.

Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you’re using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.

Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.

Ingredients

1/2 stick (4 tablespoons) butter
12 ounces white button mushrooms, stemmed and washed
4 to 5 green onions (up to the middle of the dark green part), sliced
4 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
Splash of white wine, optional
One 8-ounce wedge Brie cheese, cut into bite-size chunks