Brie Stuffed Mushrooms

My daughter in law absolutely loves mushrooms. As we celebrate her birthday, I know I must make some for her. 

Big cremini mushrooms make the best bases. Twist ot their stems. Fill the caps with brie. Drizzle the tops with crisp panko and garlic. Bake till that heavenly aroma tempts you into the kitchen.... take a bite...it will please you for sure!

BRIE STUFFED MUSHROOMS

Serves 4-6

20 large Cremini or white Mushrooms

3 tablespoons unsalted Butter, melted

4-5 Brie slices

1/4 cup Panko Breadcrumbs

3 Garlic cloves, minced fine

2 tablespoons Parsley, minced fine

Pinch of Kosher Salt

Clean mushrooms well. 

Twist off the stems. Keep aside and use them in another recipe.

Heat oven to 375F/190C.

Place them cap side down on a baking sheet. 

Brush the upside down caps with melted butter.

Turn them cap side up and fill with brie.

Cut pieces of brie accordingly to fit the caps.

Add panko, minced garlic, parsley and salt to butter. Mix well. 

Top each mushroom with panko mixture. 

Bake for 25 minutes. 

Enjoy these mushrooms hot or at room temperature.

Such a simple recipe. Soft brie covered in crisp breadcrumbs with a hint of garlic. Tammie tucks in to many! As do the rest of the family. Another treasure in my recipe box.

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