Brie Stuffed Mushrooms
Brie Stuffed Mushrooms are the ultimate delicious appetizer for any occasion! This recipe is easy to make with mushroom caps filled with Brie, breadcrumbs and parsley, then baked to golden brown perfection. An easy and elegant party snack that can be assembled ahead of time. Even non-mushroom lovers can’t resist!
Brie stuffed mushrooms are a great addition to any party or holiday menu. We all know that any good party requires delicious food and these hit the spot!
These tasty little gems are sure to leave a lasting impression on your guests — and nobody needs to know that they only requires 5 ingredients!
These stuffed mushrooms turned out amazing and were so easy to make!
— Sabina
Why you should make this recipe
- So delicious. You’re going to absolutely love the flavors of these tender mushrooms stuffed with the perfect creamy filling and then baked to golden brown perfection. These bites of delicious are quite addicting!
- Simple ingredients. This bite-sized goodness is made with just 5 simple, easy-to-find ingredients.
- Easy to make. We’re stuffing a delicious Brie filling into tender mushrooms and baking them into the perfect mouthwatering savory appetizer!
Ingredients needed
All of the ingredients in this stuffed mushroom recipe (except the ‘shrooms themselves) gets combined together to make the most delicious stuffed mushroom filling. Here’s everything you’ll need to make these:
- Mushrooms. We recommend using baby Bella (cremini mushrooms) or regular white button mushrooms for this recipe. Baby Bella mushrooms have an earthy, meaty flavor. They complement the rich, creamy Brie filling so well.
- Olive oil. Drizzled over the outside of the mushrooms and added to the breadcrumbs to help them crisp up.
- Brie. Buttery, creamy and melty, and pairs perfectly with the crispy bread crumbs and juicy texture of the mushrooms.
- Breadcrumbs. We recommend Panko breadcrumbs for an extra crispy topping.
- Fresh herbs. This recipe uses chopped flat-leaf parsley for the filling and to add a nice pop of color to the tops of the mushrooms.
- Salt & pepper. To bring out all of the flavors.
How to make this recipe
Just a few simple steps and you’ll have the perfect savory appetizer! Here’s the simple process:
- Prep. Preheat the oven and then clean the mushrooms and remove the stems by popping them off. You can do this by putting your thumb on the base of the mushroom stem and then pushing it away from the mushroom cap, which will cause it to snap off from the mushroom.
- Add cheese to mushrooms. Place the mushrooms (cavity side up) on a rimmed baking sheet and drizzle them with olive oil and then add about 1 tablespoon of Brie into each of the mushroom cavities.
- Make the filling. In a small bowl, stir the breadcrumbs, parsley and about 4 tablespoons of olive oil and season the mixture with salt and pepper. Fill the mushroom cavity with a small scoop of the breadcrumb mixture.
- Bake. Once stuffed, bake the mushrooms for about 20-25 minutes and until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!
Expert tips
- Be sure to choose mushrooms that are roughly the same size, so that they cook evenly.
- It’s best to use a baking sheet or dish with sides to catch any liquid released.
- When placing stuffed mushrooms onto the baking sheet, make sure they are in a single layer. This will ensure they cook evenly.
- This recipe can easily be doubled to serve a larger group. I almost always double the recipe because these mushrooms go quickly, they’ll be eaten up in minutes!
Frequently asked questions
Mushrooms are often compared to sponges in the way that they soak up water. So instead of cleaning them by running them under water, it’s best to use a damp paper towel to gently rub dirt off of each mushroom. You can also rinse them quickly in a colander, but be sure to rinse them briefly; do not soak them in water. If they are wet, pat them dry with a paper towel. Drying is important, as it will reduce the amount of liquid released while baking.
These turn out perfect baked at a temperature of 375 degrees F. If your oven is too hot, the topping will get overly browned before the mushroom cooks through.
Stuffed mushrooms in a 375ºF oven need to bake for about 20 to 25 minutes. The mushrooms are done when the tops are crispy and browned and the mushroom caps are tender all the way through.
Variations
- Instead of olive oil, you can use melted butter for drizzling the mushrooms and also mixing with the breadcrumbs.
- Don’t have parsley on hand? Try other herbs, like chives, thyme or green onions instead.
- To add even more flavor, try adding minced garlic or even some parmesan cheese to the filling.
Make ahead and storage recommendations
- Make ahead. To make these ahead of time, you can assemble your stuffed mushrooms up to 6 hours before you plan to serve them. Store them loosely covered in the fridge, then pop them in the oven right before you’re ready to eat. You may need to add a few minutes to the baking time.
- Storing leftovers. These are best served the day of baking them. If you have any leftover, store them in the refrigerator in an airtight container for up to 3 days. Reheat them in an oven, toaster oven or air fryer for best results.
If you try these, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Brie Stuffed Mushrooms
Ingredients
- 2 pounds baby Bella (cremini) or white button mushrooms
- 6 tablespoons olive oil, divided
- 8 ounces Brie, cut into bite-size chunks
- 2/3 cup Panko breadcrumbs
- 1/3 cup fresh parsley, chopped
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat oven to 375ºF. Clean the mushrooms and remove the stem. Place them bottom side up on a baking dish or rimmed sheet pan and drizzle them with 2 tablespoons of olive oil. Put about 1 tablespoon of Brie into each of the mushroom cavities.
- In a small bowl, combine the breadcrumbs, parsley and about 4 tablespoons of olive oil and season the mixture with salt and pepper. Fill the mushroom cavity with a small scoop of the bread crumb mixture.
- Transfer the baking dish to the oven and bake for about 20-25 minutes until the mushrooms are tender and then cheese is melted.
- Remove the baking sheet from the oven and serve. Can also be served at room temperature.
Notes
- It’s best to use a baking sheet or dish with sides to catch any liquid released.
- Don’t have parsley on hand? Try chives, thyme or green onions instead.
- When placing stuffed mushrooms onto the baking sheet, make sure they are in a single layer. This will ensure they cook evenly.
- This recipe can easily be doubled to serve a larger group. I almost always double the recipe because these mushrooms go quickly, they’ll be eaten up in minutes!
Did you make this recipe?
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Easy and delicious! I prepped these on Christmas Eve (cheese in mushroom) but didn’t make for a few days. Made the panko mix and baked today and they were fabulous.
That makes me so happy to hear! Thanks so much for your feedback!
Yum! These turned out great and were a total hit at my party.
I made these for a family gathering and they turned out SO good! There wasn’t a single one left by the end.
Made these to have as a New Year’s Eve finger food. They were a hit! I wish I would have taken your advice and doubled the recipe.
OMG amazing!! We had these at a holiday party and they are definitely a new fave.
This is one of our favorite appetizers. I’ve made these several times and they always turn out great!
The Brie really was the perfect pairing with the mushrooms. So much flavor packed in.
These were easy and super tasty! Thanks for this recipe idea!
Yum! We loved these! Will definitely make again!
These stuffed mushrooms turned out amazing and were so easy to make!