Anyone who likes mushroom, cheese, and garlic will appreciate this recipe.
Mushroom caps are lightly cooked in a little butter, then stuffed with brie cheese cubes and topped with an onion-garlic-parsley mixture. The lot is baked to a melty/crispy concoction, and are served just warm.
This serves two mushroom enthusiasts, maybe a bit more if anyone is willing to share.
Adapted from here.
2 Tbsp butter
300g white button mushrooms, washed and stems removed
4 cloves garlic, minced
1/4 cup parsley, chopped
4 whole green onions, sliced (up to middle of dark green part)
200g Brie cheese
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. Stir around until water evaporates, about 1 minute. Remove from heat.
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.