Brie Stuffed Mushrooms
Perfect little bites! Mushrooms with gooey brie and a crispy, garlicy, panko topping! A quick, easy, scrumptious appetizer!
• 12 large mushrooms, button or baby bellas
• 1 Tbs of olive oil
• 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
• 1/4 cup of panko bread crumbs
• 2 Tbs of butter
• 4 cloves of garlic, minced
• 1/8 tsp of kosher salt
• 1/8 tsp of black pepper
• 1 tsp of fresh thyme or parsley
• 4 oz of Brie, cut into 12 small pieces
Preheat oven to 350°
Start by cleaning your mushrooms, just brush off any dirt, remove the stems and clean out the cavity .
Put them on a baking sheet and drizzle with the olive oil, roll the mushrooms around to coat, they will absorb all of the oil.Sprinkle with salt and pepper. Place them stem side down and bake for 25 minutes.
While the mushrooms are baking, make the panko topping. In a small skillet, over medium heat, heat the butter and add the garlic, saute for 1 minute. Add in the panko, stir to combine, sprinkle in the salt, pepper and thyme.
Remove the mushrooms from the oven, cool slightly, then turn them over and place a little piece of brie on each mushroom and top with the panko mixture. Broil the mushrooms for a few minutes, until the cheese is melted and the topping is lightly browned.
Serve immediately and enjoy!