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Prep Time:
10m
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Cook Time:
20m
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Total Time:
30m
Ingredients
- 24 oz button mushrooms, stems removed
- 16 oz brie, cut into cubes
- 8 tbsp. butter
- Extra Virgin Olive Oil
- 8 scallions, chopped
- 8 garlic cloves, minced
- 15 springs thyme, remove stems, mince leaves
- 3 tbsp. flat leaf italian parsley, chopped
- 1/2 c dry white wine, I used Pinot Grigio
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Toss the button mushrooms with olive oil, salt and pepper and lay in a single row on a baking dish. You don't want them to be on top of each other because this will cause them to steam and get soggy.
- Preheat a large skillet with the butter over medium to high heat. Once the butter is melted add the scallions and begin to sweat. After 2 minutes, add in the garlic. Allow the garlic to cook until soft and fragrant, about 3 minutes. Then add in the rest of your herbs. Cook for another 3 to 5 minutes, making sure to not let the garlic burn. Deglaze the pan with the white wine and let it cook until almost all the wine is evaporated. Turn off the heat and allow to cool some.
- Place a cube of brie in each of the mushroom caps. Top the caps with the garlic herb butter mixture. Bake for 15 to 20 minutes until the mushrooms are tender and the brie is mostly melted. Serve warm or at room temperature. I prefer them warm :).
