Mushrooms stuffed with brie
1 package white button mushrooms, washed and stems remove
4 cloves garlic, minced
¼ cups flat-leaf parsley, chopped
4 whole (to 5) green onions, sliced (up to middle of dark green part)
splash of white wine (optional, I didn’t use)
1 slice (wedge) Of brie cheese
Preheat oven to 350 degrees
Melt 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. (option for people who do not like butter – use cooking spray)
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.
Mushrooms are best when they’ve been allowed to cool slightly. Delicious
Calorie estimate: 50/mushroom
Mmmmm, another easy one from Two Tiny Kitchens.