12 ounces white button mushrooms, washed and stems removed
4 tablespoons unsalted butter
¼ cup chopped flat-leaf parsley
4 garlic cloves, minced
4 scallions, ends removed and sliced
Splash of white wine (optional)
8 ounces Brie cheese, cut into bite-size chunks
Salt and pepper
Directions
Preheat the oven to 350 degrees F.
In a large skillet over medium heat, melt the butter then add the mushroom caps. Toss the mushroom caps in the melted butter. Lightly season with salt and pepper then let sauté for a minute. Remove from the mushrooms from the skillet. Add the parsley, garlic and scallions to the skillet. If you’re using the white wine, add it now. Cook for 1-2 minutes, stirring frequently, then remove from the heat.
Place the mushroom caps, stem-side up, in a baking dish. A square baking pan or pie dish works well. Add a chunk of brie to the opening of each mushroom cap then pour the parsley mixture over the top. Bake until the cheese has melted, about 15 minutes. Serve them after they’ve cooled slightly.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/02/22/brie-stuffed-mushrooms/