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Stuffed Mushrooms with Brie

Updated: • Published: by • 28 Comments

4.5 from 18 votes
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These cheesy stuffed mushrooms are a fantastic appetizer for busy holiday hosts.

They're super easy to make, can be prepared in advance, and make for an impressive crowd-pleasing appetizer.

A large stuffed mushroom filled with a melted chunk of brie and topped with herby panko breadcrumbs.

When it comes to holiday cooking, my favourite recipes are the ones that make my life a little bit easier.

Whether it's a stove-top dessert like my pumpkin crêpes, or a hands-off drink like my spiced apple cider, any recipe that can save me time or energy during the holiday season is a winner in my books!

These stuffed mushrooms are exactly that - an easy holiday recipe (that's sure to please a crowd!)

They're easy to prepare and can be made far in advance, saving you time on the day that you're entertaining.

A golden brown roasted stuffed mushroom sitting on a black plate.

If you're a mushroom lover, then you're going to LOVE this recipe.

The mushrooms get a quick swirl in some hot butter before being stuffed with creamy brie and garlic, capers and Panko breadcrumbs.

Then they're roasted to golden brown perfection in the oven.

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🧄 Ingredients & Substitutions

My inspiration for this recipe came from the buttery garlicky mushrooms that I usually order from my local steakhouse.

I thought those flavours would work really well in a stuffed mushroom recipe, and they do!

Bowls of ingredients for stuffed mushrooms set out on a table.
  • Salted Butter
  • White Button Mushrooms (or Cremini Mushrooms)
  • Garlic (or Shallots)
  • Capers (or a few finely chopped Olives)
  • Panko Breadcrumbs (or Italian Breadcrumbs)
  • Flat-leaf Parsley
  • Double Cream Brie (or your favourite brie)

Please see the recipe card for quantities.

🧀 Variations

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

Choose ingredients that your family loves, or change the size of the mushrooms to elevate them from a bite-sized appetizer to a hearty main course.

A stuffed mushroom cap cut in half to show the melted brie.
  • 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!)
  • Low-Carb: omit the breadcrumbs and place the caper garlic mixture under the brie before roasting.

🫧 How to Clean and Prep Mushrooms

Contrary to popular belief, white and brown mushrooms don't require much cleaning (at least in Canada).

According to Mushrooms Canada, the black flecks of "dirt" that you commonly see on mushrooms are harmless particles of pasteurized peat moss.

To effectively clean mushrooms, without soaking them in water, you can wipe them with a damp cloth.

If you'd rather wash your mushrooms, give them a quick rinse under cold water and then pat them dry with a towel.

I would remove the stems after washing the mushrooms, as it will protect the caps from being waterlogged.

Also, I don't recommend peeling the mushrooms as this can cause the caps to become too flat and then the stuffing won't sit in them properly.

Tip: Don't throw out your mushroom stems! I rinse mine and then freeze them for later. They make an excellent stock, or you can chop them up for soup or a stir-fry.

🍳 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.

I like to sauté my mushroom caps in butter before stuffing, which isn't a step that you'd typically see in a stuffed mushroom recipe.

It's worth doing though (in my opinion) as it not only adds flavour but helps to prevent the mushrooms from becoming soggy.

Mushrooms being sautéed in butter in a white non-stick frying pan on an induction burner.

Add mushroom caps to melted butter, season with salt and pepper, and brown slightly over medium-high heat.

A wooden spoon in a white non-stick frying pan, moving a mixture of Panko breadcrumbs, garlic, and capers.

Cook garlic, capers and breadcrumbs over medium-low heat. Be careful not to let the garlic turn brown.

A white non-stick pan on a striped kitchen towel, with toasted breadcrumbs inside of it and chopped parsley.

Remove the pan from heat before adding the chopped parsley. Stir to combine.

A hand adding cubes of brie to mushroom caps in a speckled baking dish, next to a bowl of brie cubes and a pan of toasted breadcrumbs.

Stuff mushroom caps with chunks of cold brie and the breadcrumb filling. Bake at 375°F.

Please see the recipe card for full instructions.

Tip: I recommend using a non-stick pan to sauté the mushrooms and cook the breadcrumbs. This will make clean up much easier.

⏲️ 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 fridge 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 out of the freezer and allow them to cook for a bit longer.

A stuffed mushroom on a serving spoon being moved to a small plate.

🙋🏽‍♀️ Frequently Asked Questions

How do you make stuffed mushrooms not watery?

Don't soak your mushrooms in water when cleaning them. I clean mine with a damp cloth, but if you must wash them just give them a quick rinse under cold water and pat them dry.

What is the difference between white mushrooms and stuffer mushrooms?


White mushrooms, a.k.a. button mushrooms, can range in size from very small to quite large.

Stuffer mushrooms are extra-large white mushrooms. They have more space for filling than your average white mushroom.

When making stuffed mushrooms, large or stuffer mushrooms work best.Two packages of Fresh Market mushrooms from Walmart. The top package has white whole mushrooms and the bottom package has stuffer mushrooms.

🍽️ What to Serve with Stuffed Mushrooms

These savoury party appetizers pair well with many different foods and drinks. Here are some ideas:

I hope you enjoy this recipe for stuffed mushrooms! If you end up making them, please let me know how they turned out in the comments below!

Happy Cooking!

Recipe

A stuffed mushroom filled with melted brie and crunchy Panko breadcrumbs.
Created By: Shareba Abdul

Stuffed Mushrooms with Brie

4.45 from 18 votes
These easy stuffed mushrooms with garlic, capers, creamy brie and crispy panko are sure to be a hit at your next party!
Print Recipe Save
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 18 pieces
Calories: 69
Ingredients Equipment Method Nutrition Notes

Ingredients 
 

  • 4 tablespoon salted butter
  • 18 large white mushrooms, cleaned & stemmed (or cremini)
  • 3 cloves garlic, finely chopped
  • 1 teaspoon capers, finely chopped
  • ⅓ cup Panko bread crumbs, or Italian breadcrumbs
  • 2 tablespoon flat-leaf parsley, finely chopped (optional)
  • salt and black pepper, to taste
  • 200 gram double cream Brie cheese, cut into small chunks

Equipment

  • Large Non-Stick Skillet
  • Large Baking Dish

Method
 

  1. Preheat the oven to 375°F.
  2. Melt 3 tablespoons of butter in a large non-stick skillet over medium-high heat.
  3. Once melted, toss mushrooms in butter to coat, then season with salt and pepper. Allow the mushrooms to cook for about 2-3 minutes per side, or until they are slightly golden.
  4. Remove buttered mushrooms from skillet and place bottom-side up in a large baking dish.
  5. Reduce heat under the skillet to medium-low, add the remaining 1 tablespoon of butter to the pan and allow to melt.
  6. Once melted, add the capers and garlic. Cook for 3-5 minutes, or until the garlic begins to soften. Stir frequently to prevent the garlic from sticking or burning.
  7. Once garlic has begun to soften, add the panko break crumbs. Season with salt and pepper. Stir just until the crumbs are completely coated in butter, then remove the pan from heat. Do not allow the garlic to turn brown, or it will taste bitter.
  8. Once the pan is off the heat, stir in parsley (if using). Set aside to cool.
  9. Add a piece of brie to each mushroom cap, pushing down gently.
  10. Spoon about 1 teaspoon of the cooled breadcrumb mixture on top of each mushroom.
  11. Place mushrooms in the oven and bake for about 20 minutes, or until the breadcrumbs are golden and the mushrooms are warmed through.
  12. Remove the mushroom caps from the oven, and allow to cool slightly before serving.

Nutrition (per serving)

Serving: 2 piecesCalories: 69 kcalCarbohydrates: 2 gProtein: 3 gFat: 6 gSaturated Fat: 4 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 2 gTrans Fat: 0.1 gCholesterol: 18 mgSodium: 102 mgPotassium: 88 mgFiber: 0.3 gSugar: 1 gVitamin A: 181 IUVitamin C: 1 mgCalcium: 25 mgIron: 0.2 mg

Notes

Tips
  • Don't soak your mushrooms in water when washing them. Either wipe them with a damp cloth or rinse them quickly under cold water, then pat dry.
  • Save your mushrooms stems for stocks, soups or stir-fries.
  • You don't need to remove the rind from the Brie before adding it to the mushrooms. 
  • If your skillet isn't large enough to hold all the mushrooms at once, you can melt half the amount of butter at a time and brown the mushrooms in batches. 
  • If your baking dish isn't large enough to hold all the mushrooms at once, or if they are very crowded in the dish, you can cook this in 2 baking dishes. Just rotate the dishes halfway through cooking so everything cooks evenly.
  • Extra-large "stuffer" mushrooms work well for this recipe, but you may need to make more filling depending on how many stuffers you want to fill.
  • Leftover mushrooms reheat well in an air-fryer or toaster oven. Just keep an eye on them to prevent burning.
Variations:
  • 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!)
  • Low-Carb: omit the breadcrumbs and place the caper garlic mixture under the brie before roasting.

Tried this recipe?

Let me know how it was!

This recipe was originally published in 2019. It has since been updated with new photos and new content to help you create this dish successfully!

More Appetizer Recipes

Comments

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  1. Amy @ So There. by Amy says

    Yum, these look great! 🙂

    Reply

    • Shareba Abdul says

      Thanks Amy!

      Reply

  2. Kathleen @ Fearlessly Creative Mammas says

    These look yummy, as your blog title suggests. My family loves stuffed mushrooms. I should make these some time soon.

    Reply

    • Shareba Abdul says

      I hope you do! They are pretty tasty.

      Reply

  3. Nancy P.@thebittersideofsweet says

    My kids would not go near mushrooms with a ten foot pole, me on the other hand I can't get enough of them! They look absolutely divine!!

    Reply

    • Shareba Abdul says

      I love mushrooms too, there is something so satisfying about eating them.

      Reply

  4. Kelley @ Miss Information Blog says

    I love mushrooms and stuffed with cheese has to be heaven, thanks for a great recipe idea!

    Reply

    • Shareba Abdul says

      It's yummy! You could probably even try a stronger cheese for more flavour.

      Reply

  5. Julie says

    I love stuffed mushrooms, but have yet to make them. We always order them when we go out to eat. I will have to try these. By the way, I'm stopping by from Online Blogcon.

    Reply

    • Shareba Abdul says

      Thanks for visiting Julie! These are pretty easy to put together, and a lot cheaper than ordering from the restaurant.

      Reply

  6. Heidi says

    These look soooo yummy, Shareba! I'd love to have these at my next party. I hope you have a fantastic birthday.

    Reply

    • Shareba Abdul says

      Thanks Heidi!

      Reply

  7. Jamie says

    Absolutely beautiful pictures! I hate mushrooms, but you've convinced me to give this a try! I didn't know it was possible, but you make mushrooms look good!

    Reply

    • Shareba Abdul says

      Ahaha, thanks Jamie. They were a pain to shoot, that's for sure.

      Reply

  8. Heather @ French Press says

    holy freaking amazing! they look delicious

    Reply

    • Shareba Abdul says

      Thanks Heather! I hope you give them a try.

      Reply