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Brie Stuffed Mushrooms Topped with Garlicky Panko

Brie Stuffed Mushrooms Topped with Garlicky Panko

I am seriously drooling just thinking about these mushrooms. I made them as an appetizer for our Sunday dinner and they were so amazing! My kids, who don’t like mushrooms, ate one each and said they were good!  My husband and I devoured the rest and loved every single bite. These mushrooms will be my go to stuffed mushroom recipe from now on because they were gourmet and delicious while being super quick and easy to make.

Brie Stuffed Mushrooms Topped with Garlicky Panko

Preheat the oven to 350 degrees. Coat a baking sheet with a bit of olive oil then season the baking tray with sea salt and freshly cracked pepper, to taste. (This will season the bottom of the mushrooms while the bake).

Combine the panko crumbs with the fresh parsley, a drizzle of olive oil, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix well with fingers until really well combined. Remove the stems from the mushrooms (discard or save them for later use). Place a cube of brie into each mushroom then top with the panko mixture, making sure to press it down a little.

Brie Stuffed Mushrooms Topped with Garlicky Panko

Place into the oven and bake for 15 minutes or until the cheese is melted and bubbly and the panko is golden brown. Remove from the oven and place on a serving tray. Serve immediately. Enjoy.

Brie Stuffed Mushrooms Topped with Garlicky Panko

 

Brie Stuffed Mushrooms Topped with Garlicky Panko

Brie Stuffed Mushrooms Topped with Garlicky Panko

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 +

Ingredients

  • 1 tbsp of olive oil for baking tray
  • 8 oz mushrooms stems removed
  • Brie cut into cubes (cheese only ~ no rind)
  • 2 tbsp Italian style panko crumbs
  • 1-2 tsp olive oil for panko mixture
  • 1 tbsp fresh parsley
  • 1 clove of garlic minced
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Coat a baking tray with a bit of olive oil then season the baking tray with sea salt and freshly cracked pepper, to taste. (This will season the bottom of the mushrooms while the bake).
  • Combine the panko crumbs with the fresh parsley, a drizzle of olive oil, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix well with fingers until really well combined. Remove the stems from the mushrooms (discard or save them for later use). Place a cube of brie into each mushroom then top with the panko mixture, making sure to press it down a little.
  • Place into the oven and bake for 15 minutes or until the cheese is melted and bubbly and the panko is golden brown. Remove from the oven and place on a serving tray. Serve immediately. Enjoy.
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24 Comments

  1. Wow, now that’s a great idea! I love mushroom brie, why not combine it and put it in a mushroom cap. YUM! Thanks for the recipe Pam!

  2. and I am drooling just thinking of what the flavour would be. Have a great weekend Diane

  3. Wow these look amazing! I think I’ve stuffed mushrooms with most cheeses, but I’ve actually never tried it with brie!! These look gorgeous and I love those garlicky breadcrumbs!

  4. These babies sound awesome Pam and I could see them being my go to version as well.

  5. I love stuffed mushrooms.. and you can’t go wrong with brie… YUM!!

  6. If only Ben wasn’t allergic!

    Thanks for the potato tips– I may have to try whole foods to find them!

  7. Mmmmm! These look amazing! I’m putting the ingredients on next week’s shopping list!

  8. I’m usually not the biggest fan of mushrooms but with brie…I’ll eat anything!

  9. Love stuffed mushrooms and these look amazing!!!!
    here are typical sometime sfor weddings and I can eat all LOL

  10. I just bought the cutest baby peppers, and I’m going to make them just the same way.

  11. This looks amazing. I’m going to make this tonight for a party and a friends house. I have all the ingredients on hand and I’m sure everyone at the party will enjoy it.

  12. Hi Pam, these mushrooms are a great appetizer! I’d be ecstatic if there were no competition in devouring them…more for me..

  13. I haven’t had stuffed mushrooms in years and they used to be a favorite of mine. Think I’ll make these this weekend for the game.

  14. Would this recipe work with something other than Brie? I’m thinking something like Boursin cheese.

    1. I am sure any cheese would work just fine! Let me know how they turn out.

      Cheers,
      Pam

  15. The only thing you have done wrong here is the size of the mushrooms. This kind of yumminess needs a bigger portion!! Thanks for reminding me about stuffed mushies.

  16. These are DELISH! I drizzled these with a little lemon after they finished cooking and they were sooo good! I will definitely make these again!