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.
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.