MUSHROOM-STUFFED BAKED BRIE
My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop up the gooey cheesy goodness. -Arlene Jacobson, Grand Terrace, California
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
BRIE & MUSHROOMS EN CROUTE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
- In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
- Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
- Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.
MUSHROOM STUFFED BRIE EN CROUTE
When Sex & the City was on HBO, I hosted a girls' get-together every Sunday night, complete with cosmopolitans and champagne. This baked brie got the most compliments and there were never leftovers. Note that this can be made in advance and put in the oven when your guests arrive - the house will smell good! The recipe is originally from Gourmet magazine.
Provided by FLKeysJen
Categories Cheese
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
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.
BRIE STUFFED MUSHROOMS
This was on the lid of a container of Kaukauna Connoisseur Brie cheese spread---and it sounds really good!
Provided by JamesDeansGirl
Categories Cheese
Time 22m
Yield 3-5 serving(s)
Number Of Ingredients 8
Steps:
- Scoop the cheese spread into a small bowl; add the bacon, bread crumbs, parsley, and seasonings, if using.
- Mix well.
- Remove stems from the mushroom caps; discard.
- Gently rinse and wipe the caps clean.
- Spoon the cheese mixture into the mushroom wells; place on a lightly oiled baking sheet.
- Bake in a preheated 350*F oven for 8-12 minutes, depending on the size of the mushrooms.
- Serve hot.
Nutrition Facts : Calories 111.8, Fat 7.4, SaturatedFat 2.4, Cholesterol 10.3, Sodium 196.4, Carbohydrate 7.7, Fiber 0.7, Sugar 1, Protein 3.7
BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 16 to 18 mushrooms
Number Of Ingredients 7
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.
MUSHROOM-STUFFED BRIE EN CROûTE
Categories Cheese Mushroom Bake Cocktail Party Vegetarian Oscars Buffet Brie Fall Phyllo/Puff Pastry Dough Gourmet
Yield Serves 8 to 10 as an hors d'oeuvre
Number Of Ingredients 9
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.
THE BEST STUFFED MUSHROOMS
These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.
Provided by Leslie Ann
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g
GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 15 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F (180°C).
- Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
- Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
- In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
- Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
- Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
- Garnish with a sprinkle of parsley, then serve!
- Enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram
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