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.