Mushrooms Stuffed With Brie Recipes

MUSHROOM-STUFFED BAKED BRIE

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.

MUSHROOMS STUFFED WITH BRIE

Steps:

• Preheat oven to 350 degreesMelt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted. Note: mushrooms are best when they've been allowed to cool slightly. Delicious

CRISPY BRIE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
• Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
• Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

BRIE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
• Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
• Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
• Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.

BAKED BRIE WITH MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

MUSHROOM-STUFFED BRIE EN CROûTE

Steps:

• Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
• Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425°F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with bread or crackers.

BRIE AND CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 350ºF.
• Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
• In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
• In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
• Bake for 10 minutes or until mushrooms are tender and cheese is melted.

MUSHROOM STUFFED BRIE EN CROUTE

Steps:

• In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat, stirring, until softened.
• Add mushrooms, sherry, nutmeg, and salt and pepper, to taste, and saute over moderately high heat, stirring, until the liquid that the mushrooms give off is evaporated.
• Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie.
• Cut out a mushroom shape from scraps for decoration, or use any cookie cutter shape.
• Horizontally halve Brie.
• Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan.
• Center the bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top.
• Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie.
• In a small bowl, lightly beat egg and brush onto border.
• Top Brie with pastry round, pressing edges of dough together gently but firmly to seal.
• Brush the top of pastry with some egg and arrange pastry mushroom on it.
• Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
• With back of a sharp small knife, gently score side of pastry with vertical marks, being careful not to cut through dough.
• Chill Brie, uncovered, 30 minutes.
• Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425 degrees F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes.
• Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with French baguettes or crackers.