Brie and Sun-Dried Tomato-Stuffed Mushrooms Recipe

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

Brie and Sun-Dried Tomatoes Served in 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

Ingredients

  • 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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