Only Easy: Brie Mushrooms

By Misty I.

August 7, 2019

Mmmm…mushrooms! Do you like the garlicky flavors of escargot but could actually skip the snail?! If yes, have I got a recipe for you! This is perfect as a pūpū or would be some decadent deliciousness as a side dish with steak. Plus, it’s only easy!

Brie Mushrooms


2 -2 ½ lbs white mushrooms
1 wheel of brie
1/2 – 3/4 stick butter😛
1 bunch green onion, chopped
1 bunch parsley, chopped
4 cloves garlic, minced


  1. Preheat oven to 350 degrees.
  2. Clean mushrooms with a paper towel. Remove mushroom caps from stems. Set aside stems.
  3. Quickly sauté caps in a little butter for about two minutes. It should still be pretty raw. Remove caps from sauté pan and place on an oven-safe pan.
  4. Cut up pieces of brie and add to caps.
  5. Chop mushroom stems and sauté in the same pan along with butter, garlic, parsley, and green onion.
  6. Spoon all of the stems/garlic/parsley/green onion mixture over brie and caps.
  7. Bake at 350 for 10-15 minutes just for brie to soften.

That’s it, only easy!


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