Brie and Sun-Dried Tomato-Stuffed Mushrooms Recipe
This five-ingredient appetizer is easy to whip up right before guests arrive.
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.