Brie Stuffed Mushrooms

Mushrooms stuffed with Brie, breadcrumbs and parsley on a baking sheet pan.

Brie stuffed mushrooms are the ultimate delicious appetizer for any occasion! Not only are these stuffed mushrooms SUPER tasty, this simple recipe makes mushrooms taste so good! Even non-mushroom lovers can't resist brie stuffed mushrooms!

Course Appetizer

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 124

Author Kim

Ingredients

2 pounds baby Bella (cremini) or white button mushrooms
6 tablespoons olive oil divided
8 ounces Brie cut into bite-size chunks
2/3 cup Panko breadcrumbs
1/3 cup fresh parsley chopped
Kosher salt and freshly cracked black pepper

Instructions

Preheat oven to 375ºF. Clean the mushrooms and remove the stem. Place them bottom side up on a baking dish or rimmed sheet pan and drizzle them with 2 tablespoons of olive oil. Put about 1 tablespoon of Brie into each of the mushroom cavities.
In a small bowl, combine the breadcrumbs, parsley and about 4 tablespoons of olive oil and season the mixture with salt and pepper. Fill the mushroom cavity with a small scoop of the bread crumb mixture.
Transfer the baking dish to the oven and bake for about 20-25 minutes until the mushrooms are tender and then cheese is melted.
Remove the baking sheet from the oven and serve. Can also be served at room temperature.

Notes

Cleaning mushrooms: The best way to clean mushrooms is to use a damp paper towel to gently rub dirt from each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water. If they are wet, pat them dry with a paper towel. Drying is important, as it will reduce the amount of liquid released while baking.

Make ahead: You can assemble your stuffed mushrooms up to 6 hours before you plan to serve them. Store the mushrooms loosely covered in the fridge, then pop them in the oven right before you’re ready to eat. You may need to add a few minutes to the baking time.

Tips:

It's best to use a baking sheet or dish with sides to catch any liquid released.
Don’t have parsley on hand? Try chives, thyme or green onions instead.
When placing stuffed mushrooms onto the baking sheet, make sure they are in a single layer. This will ensure they cook evenly.
This recipe can easily be doubled to serve a larger group. I almost always double the recipe because these mushrooms go quickly, they’ll be eaten up in minutes!

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