Brie Stuffed Mushrooms Topped with Garlicky Panko

I am seriously drooling just thinking about these mushrooms. I made them as an appetizer for our Sunday dinner and they were so amazing! My kids, who don’t like mushrooms, ate one each and said they were good!  My husband and I devoured the rest and loved every single bite. These mushrooms will be my go to stuffed mushroom recipe from now on because they were gourmet and delicious while being super quick and easy to make.

Preheat the oven to 350 degrees. Coat a baking sheet with a bit of olive oil then season the baking tray with sea salt and freshly cracked pepper, to taste. (This will season the bottom of the mushrooms while the bake).

Combine the panko crumbs with the fresh parsley, a drizzle of olive oil, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix well with fingers until really well combined. Remove the stems from the mushrooms (discard or save them for later use). Place a cube of brie into each mushroom then top with the panko mixture, making sure to press it down a little.

Place into the oven and bake for 15 minutes or until the cheese is melted and bubbly and the panko is golden brown. Remove from the oven and place on a serving tray. Serve immediately. Enjoy.

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Brie Stuffed Mushrooms Topped with Garlicky Panko

Yield: 4+

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients:

1 tbsp of olive oil (for baking tray)
8 oz mushrooms, stems removed
Brie, cut into cubes (cheese only ~ no rind)
2 tbsp Italian style panko crumbs
1-2 tsp olive oil (for panko mixture)
1 tbsp fresh parsley
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat a baking tray with a bit of olive oil then season the baking tray with sea salt and freshly cracked pepper, to taste. (This will season the bottom of the mushrooms while the bake).

Combine the panko crumbs with the fresh parsley, a drizzle of olive oil, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix well with fingers until really well combined. Remove the stems from the mushrooms (discard or save them for later use). Place a cube of brie into each mushroom then top with the panko mixture, making sure to press it down a little.

Place into the oven and bake for 15 minutes or until the cheese is melted and bubbly and the panko is golden brown. Remove from the oven and place on a serving tray. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

 

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23 Responses to “Brie Stuffed Mushrooms Topped with Garlicky Panko”

  1. 1

    Pamela @ Brooklyn Farm Girl — October 24, 2013 @ 8:40 pm

    I haven’t had stuffed mushrooms in quite some time, looks like it’s about time to revisit!

    [Reply]

  2. 2

    Anne ~ Uni Homemaker — October 24, 2013 @ 9:58 pm

    Wow, now that’s a great idea! I love mushroom brie, why not combine it and put it in a mushroom cap. YUM! Thanks for the recipe Pam!

    [Reply]

  3. 3

    Diane — October 25, 2013 @ 12:59 am

    and I am drooling just thinking of what the flavour would be. Have a great weekend Diane

    [Reply]

  4. 4

    Becca @ Amuse Your Bouche — October 25, 2013 @ 2:21 am

    Wow these look amazing! I think I’ve stuffed mushrooms with most cheeses, but I’ve actually never tried it with brie!! These look gorgeous and I love those garlicky breadcrumbs!

    [Reply]

  5. 5

    Larry — October 25, 2013 @ 4:46 am

    These babies sound awesome Pam and I could see them being my go to version as well.

    [Reply]

  6. 6

    Jenn — October 25, 2013 @ 5:22 am

    I love stuffed mushrooms.. and you can’t go wrong with brie… YUM!!

    [Reply]

  7. 7

    Blond Duck — October 25, 2013 @ 5:40 am

    If only Ben wasn’t allergic!

    Thanks for the potato tips– I may have to try whole foods to find them!

    [Reply]

  8. 8

    Susan — October 25, 2013 @ 7:25 am

    Mmmmm! These look amazing! I’m putting the ingredients on next week’s shopping list!

    [Reply]

  9. 9

    Joanne — October 25, 2013 @ 11:44 am

    I’m usually not the biggest fan of mushrooms but with brie…I’ll eat anything!

    [Reply]

  10. 10

    gloria — October 25, 2013 @ 2:21 pm

    Love stuffed mushrooms and these look amazing!!!!
    here are typical sometime sfor weddings and I can eat all LOL

    [Reply]

  11. 11

    Jovina Coughlin — October 25, 2013 @ 3:25 pm

    Do these ever look good.

    [Reply]

  12. 12

    pam (Sidewalk Shoes) — October 25, 2013 @ 4:52 pm

    Oh my gosh, I can just imagine how amazing these tasted!

    [Reply]

  13. 13

    jeri — October 25, 2013 @ 5:28 pm

    I just bought the cutest baby peppers, and I’m going to make them just the same way.

    [Reply]

  14. 14

    Angie@Angie's Recipes — October 26, 2013 @ 1:42 am

    I adore stuffed veggies! These must be very delicious with Brie.

    [Reply]

  15. 15

    The Café Sucre Farine — October 26, 2013 @ 12:44 pm

    I think the drooling thing must be contagious! I’ve got it too, these look amazing:)

    [Reply]

  16. 16

    Angie — October 26, 2013 @ 2:33 pm

    This looks amazing. I’m going to make this tonight for a party and a friends house. I have all the ingredients on hand and I’m sure everyone at the party will enjoy it.

    [Reply]

  17. 17

    mia xara — October 26, 2013 @ 9:30 pm

    Hi Pam, these mushrooms are a great appetizer! I’d be ecstatic if there were no competition in devouring them…more for me..

    [Reply]

  18. 18

    Andrea@WellnessNotes — October 27, 2013 @ 6:18 pm

    The mushrooms sound AMAZING!!!

    [Reply]

  19. 19

    Dawn @ Words Of Deliciousness — October 27, 2013 @ 7:03 pm

    Your mushrooms sound wonderful. I am a big fan of mushroom and I would love these.

    [Reply]

  20. 20

    Chris — October 31, 2013 @ 9:41 am

    I haven’t had stuffed mushrooms in years and they used to be a favorite of mine. Think I’ll make these this weekend for the game.

    [Reply]

  21. 21

    Randah — November 6, 2013 @ 11:31 am

    Would this recipe work with something other than Brie? I’m thinking something like Boursin cheese.

    [Reply]

    • Pam replied: — November 6th, 2013 @ 12:17 pm

      I am sure any cheese would work just fine! Let me know how they turn out.

      Cheers,
      Pam

      [Reply]

  22. 22

    Teddy — February 2, 2014 @ 3:34 am

    The only thing you have done wrong here is the size of the mushrooms. This kind of yumminess needs a bigger portion!! Thanks for reminding me about stuffed mushies.

    [Reply]

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