Easy Brie Stuffed Mushrooms (Ready in 45 Minutes)

Name: Brie Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tablespoons salted butter; 18 large white mushrooms (cleaned & stemmed (or cremini)); 1 tablespoon salted butter; 1 teaspoon capers (finely chopped); 3 cloves garlic (finely chopped); 1/3 cup Panko breadcrumbs (or Italian breadcrumbs ); 2 tablespoons fresh flat-leaf parsley (finely chopped (optional)); salt (to taste); black pepper (to taste); 200 grams double-cream Brie cheese (cold, cut into small chunks (7 oz))

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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.

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

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Recipe Highlights

Servings: Makes 18 stuffed mushrooms
Time Commitment: 15 minutes prep + 20 minutes bake
Effort Required: Minimal. These are easy to make.
Special Equipment: Large non-stick skillet and large baking dish
Ingredient Complexity: Simple ingredients: butter, mushrooms, brie, garlic, capers, panko, and fresh parsley
Dietary Notes: Contains dairy (butter and brie).

Baked perfectly! heavenly! delicious! - Janeen

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Recipe Highlights
Cook's Notes
Ingredients & Substitutions
Variations
How to Clean and Prep Mushrooms
How to Make Them
Make Ahead
Frequently Asked Questions
Serve With
Recipe Card

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

Cook's Notes

When it comes to appetizers, my favourite recipes are the ones that look impressive but don't require much effort, and these brie-stuffed mushrooms deliver on both.

The trick that makes these extra special is sautéing the mushroom caps in butter before stuffing them.

It's not a step you'll see in most stuffed mushroom recipes, but it adds so much flavour and helps prevent the mushrooms from getting watery in the oven.

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.

Bowls of ingredients for stuffed mushrooms set out on a table.

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.

A stuffed mushroom cap cut in half to show the melted brie.

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.

Food Waste 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.

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 the 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 cheese and the breadcrumb filling. Bake at 375°F.

Cooking 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 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.

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 them 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.

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.

If you make this stuffed mushroom recipe, I'd love to hear how it turned out! Leave a comment below and let me know if you tried any of the variations.

Recipe Card

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!

About Shareba

Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. She is also a member of the International Association for Culinary Professionals. All recipes on this website are tested in her home kitchen. Learn more →