Brie Stuffed Mushrooms

If you love the buttery, garlicky mushrooms at a great steakhouse, these brie-stuffed mushrooms are about to become your new favourite appetizer.

Each mushroom cap is packed with creamy, melty Brie and crunchy, garlicky Panko breadcrumbs.

Think of them as mini baked Brie bites with a burst of savoury flavour. These are a crowd-pleasing appetizer that's surprisingly simple to pull together.

Even better, you can prep them up to 2 days ahead, so there's one less thing to worry about when guests arrive.

Ingredients & Substitutions

Here's what you'll need to make this easy appetizer recipe, plus some swaps if you can't find a specific ingredient.

• Salted Butter: Adds flavour, but you could substitute unsalted butter or olive oil.
• White Button Mushrooms: The regular size works perfectly in this recipe, but you could also use the larger stuffer mushrooms when they're available. Substitute with cremini mushrooms (baby bella) if needed.
• Garlic: Garlic is one of the primary flavours in this recipe, but if you must substitute it shallots can work as well.
• Capers: Adds salty, briny flavour to the mushrooms. Substitute with a few finely chopped olives.
• Panko Breadcrumbs: I love using panko because the crumbs are so crunchy. You could also use Italian breadcrumbs.
• Flat-leaf Parsley: I used fresh parsley in this recipe, but you can substitute it with dried parsley if you'd like. Just use about ⅓ of the amount of fresh. You can also try using a different herb like thyme or sage.
• Double-Cream Brie: I love the creaminess of double-cream Brie cheese. Substitute with regular brie (triple-cream might be too melty for this recipe).

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Variations

Stuffed mushroom caps are so versatile that you can easily get creative with the fillings!

• Deluxe: add cooked crab or lobster meat to the filling to make these extra fancy!
• Extra-Cheesy: swap the Brie for a stronger cheese like Gruyère, Parmesan or feta. Cream cheese is another delicious option.
• Super-Sized: Instead of using white button or cremini mushrooms, look for extra-large white stuffer mushrooms.
• Thanksgiving: use fresh sage instead of parsley (I actually prefer this version for the holidays!)
• Low-Carb: omit the breadcrumbs and place the caper garlic mixture under the brie before roasting.

How to Clean and Prep Mushrooms

Avoid soaking mushrooms in water, as this can ruin their texture.

Also, don't peel the mushrooms. This flattens the caps and prevents them from sitting properly when you stuff them.

Cleaning methods

• Damp cloth method: Wipe mushrooms with a damp cloth to avoid soaking them in water.
• Quick rinse method: Give them a quick rinse under very cold water, then pat dry with a towel. Don't remove the stems until after washing to protect caps from becoming waterlogged.

How to Make Them

While it might seem like there are a lot of steps in this recipe, these mushrooms are actually very easy to make.

Make Ahead

To prepare these mushrooms in advance, follow the recipe up to the step where you fill them before baking. Then place the stuffed mushrooms in an airtight container.

The unbaked mushrooms can be stored in the refrigerator for up to two days, and in the freezer for up to 3 months.

To prepare from frozen, do not defrost the mushrooms. Instead, bake them straight from the freezer and let them cook for a bit longer than the original recipe recommends.

Frequently Asked Questions

Serve With

These stuffed mushrooms pair well with other finger foods like my potato chip canapés or a cheese board. For drinks, a sparkling beverage like my cranberry punch pairs beautifully.