Brie is my absolute favorite cheese! At least, today it is. Its buttery, melt-in-your-mouth flavor is pure indulgence, and that’s exactly what inspired these Brie Stuffed Mushrooms. Tucking a generous piece of brie inside a tender mushroom and roasting it in the oven turns a simple ingredient into an irresistible weekend appetizer.
These savory bites are easy to make, naturally keto-friendly, and deliver big flavor with minimal effort. They’re delicious any time, but especially impressive when served to guests. Best of all, they can be prepped ahead of time, making them perfect for stress-free entertaining.
Ingredients
2 lbs. cremini mushrooms, stemmed and cleaned
2 Tbsp. extra virgin olive oil
8 oz. brie cheese, rind removed and cut into chunks
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
2/3 cup Keto breadcrumbs, Gluten-free breadcrumbs or panko
1 tsp. Italian seasoning
1/2 cup parsley, chopped
1 tsp. thyme
1/2 tsp. salt
Pepper to taste
6 Tbsp. butter, melted
Instructions
Heat oven to 375 degrees. Clean the tops of the mushrooms with a damp cloth and remove the stems. I usually save the stems for another use or chop them up to use in a salad. Place the mushrooms stem side up on a baking sheet. Drizzle with olive oil.
Place a chunk of brie in the cavity of the mushroom.
In a small bowl, combine the garlic, Parmesan cheese, breadcrumbs, Italian seasoning, parsley, thyme, salt, pepper and 4 tablespoons of melted butter. Mix well.
Spoon the breadcrumb mixture over the cheese. Drizzle the remaining butter over the top.
Bake 20-25 minutes. Transfer to a plate or platter for serving.
If you like this recipe, you may also like the following recipes:
Burger with Caramelized Onions, Mushrooms and Brie
Baked Brie with Blueberry Ginger Chutney
Mushroom Omelet with Goat Cheese
Brie Stuffed Mushrooms
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 Paper towel
- 1 baking sheet
- 1 Small bowl
- 1 medium spoon
Ingredients
- 2 lbs. cremini mushrooms stemmed and cleaned
- 2 Tbsp. extra virgin olive oil
- 8 oz. brie cheese rind removed and cut into chunks
- 2 garlic cloves minced
- 1/4 cup grated Parmesan cheese
- 2/3 cup Keto breadcrumbs Gluten free breadcrumbs or panko
- 1 tsp. Italian seasoning
- 1/2 cup parsley chopped
- 1 tsp. thyme
- 1/2 tsp. salt
- Pepper to taste
- 6 Tbsp. butter melted
Instructions
- Heat oven to 375 degrees.
- Clean the mushroom caps with a damp cloth, then remove the stems.
- Place the mushrooms stem side up on a baking sheet.
- Drizzle with olive oil.
- Place a chunk of brie in the cavity of the mushroom.
- In a small bowl, combine the garlic, Parmesan cheese, breadcrumbs, Italian seasoning, parsley, thyme, salt, pepper and 4 tablespoons of melted butter.
- Mix well
- Spoon the breadcrumb mixture over the cheese.
- Drizzle the remaining butter over the top.
- Bake 20-25 minutes.
- Transfer to a plate or platter for serving.
