These cheesy stuffed mushrooms are a fantastic appetizer for busy holiday hosts.
They’re super easy to make, can be prepared in advance, and make for an impressive crowd-pleasing appetizer.
They’re easy to prepare and can be made far in advance, saving you time on the day that you’re entertaining.
If you’re a mushroom lover, then you’re going to LOVE this recipe.
The mushrooms get a quick swirl in some hot butter before being stuffed with creamy brie and garlic, capers and Panko breadcrumbs.
Then they’re roasted to golden brown perfection in the oven.
Ingredients
- Salted Butter
- White Button Mushrooms (or Cremini Mushrooms)
- Garlic (or Shallots)
- Capers (or a few finely chopped Olives)
- Panko Breadcrumbs (or Italian Breadcrumbs)
- Flat-leaf Parsley
- Double Cream Brie (or your favourite brie)
- Deluxe: add cooked crab or lobster meat to the filling to make these extra fancy!
- Extra-Cheesy: swap the Brie for a stronger cheese like Gruyère, Parmesan or feta. Cream cheese is another delicious option.
- Super-Sized: instead of using white button or cremini mushrooms, look for extra-large white stuffer mushrooms.
- Thanksgiving: use fresh sage instead of parsley (I actually prefer this version!)
- Low-Carb: omit the breadcrumbs and place the caper garlic mixture under the brie before roasting.
- How to Make Them
- While it might seem like there are a lot of steps in this recipe, these mushrooms are actually very easy to make.
- I like to sauté my mushroom caps in butter before stuffing, which isn’t a step that you’d typically see in a stuffed mushroom recipe.
- It’s worth doing though (in my opinion) as it not only adds flavour but helps to prevent the mushrooms from becoming soggy.
- Add mushroom caps to melted butter, season with salt and pepper, and brown slightly over medium-high heat.
- Cook garlic, capers and breadcrumbs over medium-low heat. Be careful not to let the garlic turn brown.
- Remove the pan from heat before adding the chopped parsley. Stir to combine.
- Stuff mushroom caps with chunks of cold brie and the breadcrumb filling. Bake at 375°F.
- Then place the stuffed mushrooms in an airtight container.
- The unbaked mushrooms can be stored in the fridge for up to two days, and in the freezer for up to 3 months.
- To prepare from frozen, do not defrost the mushrooms. Instead, bake them straight out of the freezer and allow them to cook for a bit longer.
