It’s 5 pm on Friday. You just got off work and your in-laws call saying they are coming over for dinner. “Oh crap! What am I going to make!?!” you think. Well don’t worry, we’ve got you covered. Stuffed Roasted Mushrooms with Brie take 15-20 minutes from start to finish and have the ability to impress even the most judgmental of guests.
This recipe makes 4 large stuffed mushroom caps. You will only need 1/2 the box of stuffing, but I just went ahead and made the entire box and saved the rest for another recipe.
To make the Stuffed Roasted Mushrooms with Brie, you will need: 1/2 box cornbread stuffing mix, prepared according to box instructions; 4 large button mushrooms; 2 ounces of brie, cut into 1 inch cubes; 2 tablespoons olive oil; salt and pepper to taste.
Prepare stuffing mix according to instructions on box and set aside to cool.
Remove stems from caps of mushrooms. Thinly coat caps and stems with olive oil
Place caps upside down (see below) and sprinkle with salt and pepper to taste. Place in 425 degree F oven for 10 minutes.
Once mushrooms have cooled for about 3 minutes, chop the stems and add them to the prepared stuffing. Mix well and set aside.
Time to cut the cheese…hehe! You’re only going to use 1 1/2-2 ounces of brie for this recipe. You don’t have to cut off the rind, but you should have 4 open sides to allow for even melting.
Cut brie into about 1 inch cubes.
Now we stuff the roasted mushroom caps. It’s totally fine to heap these up, just make sure when you put the cube of brie on that it sits even-ish on top so it won’t roll off in the transfer to the oven.
Place the stuffed roasted mushroom caps back into a 425 degree F oven for 5 minutes. The brie will get melty and bubbly. The 2 pieces of rind left on each cube of cheese should be sitting on top as shown below.
Remove the rind pieces from the tops of the stuffed mushrooms and serve immediately.
This dish reheats well. Place them uncovered on a microwave safe dish and heat for about 1 minute, until the cheese is gooey again and the stuffing is hot.
You can store the Stuffed Roasted Mushrooms with Brie in an airtight container in the refrigerator for about 5 days, or freeze them for 4-6 months. If you are freezing them, let them thaw uncovered before reheating, otherwise the stuffing will get soggy during the reheating process.