Brie Stuffed Mushrooms

29 12 2013

I’ve been enjoying Christmas dinner leftovers all week, and a slight break from cooking! We have a good amount of turkey leftover, but not enough leftover side dishes….so guess I’m back to cooking tonight, ha! I was looking for good ideas on how to use leftover brie, and stuffing mushrooms seamed like the perfect avenue. Glad I stumbled on this recipe, which tonight will serve as a side dish, but these shrooms would be a great appetizer too.

Brie Stuffed Mushrooms

Brie Stuffed Mushrooms

The following makes about 12 shrooms (adapted from What’s Gabby Cooking):

  • 1 (10 oz) package whole baby bella mushrooms
  • 1 small wedge of brie cheese, cubed
  • 1/4 cup chopped walnuts, toasted and slightly pulsed
  • 1/3 cup bread crumbs
  • 1/4 cup Pecorino-Romano cheese, grated
  • 1/4 cup Parmesan cheese, shredded
  • 1 tsp fresh thyme, chopped
  • Kosher salt and black pepper
  • 4 Tbsp herb-flavored olive oil (or regular olive oil if you don’t have herb-flavored)

Preheat oven to 350 degrees.

Toast walnuts for a few minutes until fragrant. Pulse lightly in a food processor to break up the pieces.

Clean the mushrooms and remove the stems. Place them bottom side up on a baking sheet and drizzle them with 2 tablespoons of olive oil and season with salt and pepper. Put about a small piece of brie into each of the mushroom cavities.

In a small bowl, combine the rest of the ingredients and about 2 tablespoons of olive oil. Fill the mushroom cavity with a heaping scoop of the bread crumb and walnut mixture.

Transfer the baking sheet to the oven and bake for about 20-25 minutes (20 minutes for smaller mushrooms) until the mushrooms are tender and then cheese is melted.

Remove from the oven and serve…be sure to scrape up the brown bits from the pan and serve with the mushrooms, it’s like cheesy gold!




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