Brie Stuffed Mushrooms

Brie Stuffed Mushrooms
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  • 15 large crimini mushrooms, stems removed
  • ¼ cup olive oil, divided
  • 1 small wedge of brie cheese
  • ¼ cup panko bread crumbs
  • ¼ cup shredded parmesan cheese
  • 1 clove garlic, minced
  • 2 sprigs fresh thyme, minced
  • 1 sprig sage leaves, minced
  • 1 small sprig rosemary leaves, minced
  • ¼ tsp black pepper
  • ¼ tsp kosher salt
  • 1 lemon, cut into wedges


  1. Preheat the oven to 350°F. Line a baking sheet with parchment or a silicone mat.
  2. Toss mushroom caps in 2 Tbsp olive oil. Place on the prepared baking sheet cavity side up.
  3. Slice the rind off the cheese. Cut into 15 even pieces. Place one small cube of cheese in each mushroom cap.
  4. In a small bowl, mix together bread crumbs, parmesan, garlic, fresh herbs, salt, and pepper. Stir in remaining olive oil until all ingredients are evenly moistened. Place about a tablespoon of the mixture on top of each mushroom.
  5. Bake 25 minutes in the preheated oven, or until mushrooms are tender and bread crumbs are browned. Serve hot with a squeeze of lemon.

Makes 15 Mushrooms

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