If you love mushrooms, then you will love this appetizer. These mushrooms are stuffed with garlic, capers, and butter, and are then roasted in the oven. Creamy brie cheese is added right before serving, along with a sprinkle of parsley. The result is a savoury mushroom that full of yummy flavour. I know that mushrooms caps aren’t usually roasted, but this method really helps to intensify the mushroom’s flavour.
I used large white mushrooms for this recipe because I wanted to have a lot of space to add the stuffing. However, this also means that they aren’t really bite-size. If you want something more dainty, go with a slightly smaller mushroom but be aware that they will shrink a bit in the oven.
This definitely isn’t a diet-friendly recipe. I used a LOT of butter because I didn’t want the mushrooms to dry out, and it adds flavour. Of course, you can cut it back a bit if you want to. The picture above shows you how much cheese I put in each cap, in case you need a visual reference.
- 9 large white mushrooms cleaned & stemmed
- a splash + 1 tsp reserved grapeseed oil
- 1/2 tsp capers minced
- 2 cloves of garlic finely chopped
- salt & black pepper to taste
- 1 stick of salted butter
- 1 small wheel of Double Creme Brie Cheese
- 1/8 tsp of dried parsley or fresh thyme
- Preheat the oven to 450 degrees F.
- Rub a splash of grapeseed oil over the mushrooms. Don't worry if the oil gets absorbed quickly, you don't need to saturate them.
- Place the mushrooms in a roasting pan.
- In a bowl, combine the garlic, capers, salt, and pepper with 1 tsp of oil.
- Spoon the mixture into each mushroom cap.
- Add a small piece of butter to each cap (aprox. 1/2 inch).
- Roast in the oven for 12-15 minutes. The mushrooms should have browned and the butter should be melted.
- Using a small spoon, baste the mushrooms with some of the melted butter from each cap (try not to pick up the garlic or capers though).
- Add a 1/2 inch square of brie to each cap, and return them to the oven. It will take 2-3 minutes for the brie to melt.
- Remove the mushroom caps from the oven, sprinkle with herbs, then allow to cool a bit before serving. Be careful, hot cheese burns!
So… what do you think? Will these make an appearance at your holiday party? Let me know in the comments below.
This recipe was inspired by: Smitten Kitchen’s Garlic Butter Roasted Mushrooms