You’ll love these stuffed mushrooms. They’re beautiful and decadent and divine, and are the perfect little bite to serve before a holiday dinner party. Guests will kiss you and demand to be invited back next year.

Preheat oven to 350 degrees Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish. In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat. Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie. Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted. Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

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whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)

4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)

You want to make these.

Oh, do you want to make these.

I have a problem these days. I’m experiencing an unnatural obsession with stuffed mushrooms. I’m not kidding—I lie awake at night, not contemplating the meaning of life or the fate of the universe, but just how many different ways I can stuff a mushroom cap.

It’s taking over my life. Is that normal?

Please say yes.

You’ll love these stuffed mushrooms, my dears. They’re beautiful and decadent and divine, and are the perfect little bite to serve before a holiday dinner party. Guests will kiss you and demand to be invited back next year.

Whether or not you invite them back next year is entirely up to you and outside the scope of my involvement. I just wanted you to be forewarned.





Garlic. Everything begins with garlic.

Except maybe chocolate chip cookies.

Smash ’em with the flat side of the knife to crack ’em open. And while you’re at it, please encourage this crazy lady to rub some lotion on her dry hands the next time she feels the need to take a picture of her scales this up close and personal.

Thank you for your cooperation. This is a recording.

Bloop! Now just peel off the outer papery layer and chop the garlic really finely.

Then, if you want to be a really thorough food blogger like me, please be sure to forget to take a photo of the chopped garlic.

Again, your cooperation is greatly appreciated.

Chop a big handful of parsley.

Now slice up a few green onions.

Flavor, flavor, flavor!

Now grab a bunch of white button mushrooms—all sizes are fine. These were tired, getting ready to meet the same fate as that unforgotten-since-September zucchini in the back of my produce drawer (wasn’t pretty. wasn’t pretty one bit. was rank.) so I enlisted them for this job.

Wash ’em, dry ’em, then pull out the stems.

Stuffed mushrooms are a great way to rescue tired mushrooms.

Now. It’s time to get naughty. Melt some butter in a large saucepan.

Everybody’s doing it.

When the butter is melted, throw in the mushroom caps. Sprinkle lightly with kosher salt.

Toss ’em around and cook them in butter for a minute or two. This will start the cooking process and get the mushrooms coated in butter.

And that’s a very, very good thing.

Remove the mushrooms after about a minute, and place them, stem side up, in an ovenproof dish.

This is an Emile Henry pie plate, for those of you who must know these kinds of details.

Crowd ’em in as much as you can.

In the same skillet, throw in the garlic, green onions, and parsley. Sprinkle very lightly with salt.

Stir them around for a minute or so over low heat. Don’t fry the heck out of the mixture—just let it warm up for awhile. Then—and this is entirely optional—splash in a tiny bit of white wine. Let it evaporate for a few seconds, then turn off the heat.

Now grab a wedge of Brie.

Cut off the rind, being careful not to cut away any of the beautiful, unimaginably delicious creaminess below.

Cut the brie into pieces, and place each piece into a mushroom cap.

And because every mushroom on earth is unique and special and no two mushrooms are alike, you’ll have to cut the brie to fit each mushroom individually.

Keep going until all the mushroom caps are filled.

Now top the mushrooms with the parsley/garlic mixture.

Goodness.

Gracious.

Sakes alive.

Now pop ’em in the preheated oven for about 15 to 18 minutes, or until the brie is nice and soft and melted.

These are to die for.

The mushrooms are flavorful and tender. The brie is soft and melted and creamy. The herb/garlic topping gives it an unbelievable flavor.

You’ll love them!





Unless you don’t like mushrooms. Or parsley. Or Brie.

But I think even if you fall into that category, these might turn ya around.

Enjoy!