Brie and Sun-Dried Tomato-Stuffed Mushrooms Recipe

This five-ingredient appetizer is easy to whip up right before guests arrive.

Brie and Sundried Tomato Mushroom Caps

Brie and Sundried Tomato Mushroom Caps

Hollow out mini Portobello mushroom caps, stuff them with creamy chunks of Brie cheese. Pop in a preheated 350 degree oven until cheese is melted.

Photo by: Flynnside Out Productions

Flynnside Out Productions

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Yield: 24 mushrooms


  • 2 dozen portabella mushrooms
  • 2 tablespoons salted butter
  • 1 medium package brie
  • 1 jar sun-dried tomatoes
  • thyme, for garnish

Saute mushroom caps in melted butter for 1 minute on each side in a pan.

Move from the pan into a glass pie dish, then add a spoonful of brie into each mushroom cap.

Bake at 350 degrees for 5-10 minutes or until the cheese is bubbly.

Remove from the oven, top with a sun-dried tomato and thyme. Serve warm.

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