Wednesday, September 1, 2010

Mushrooms Stuffed with Brie

1 pkg. white button mushrooms, washed and stems removed.
4 cloves garlic, minced
¼ C flat-leaf parsley, chopped
4 whole green onions, sliced (to middle of dark green part)
Splash of White Wine
1 Slice of Brie Cheese

Place into oven for 15 minutes or until brie is melted. Allow to cool slightly and serve.
Preheat oven to 350°.

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning) throw in garlic, parsley and green onions. Sprinkle very lightly with salt and splash in wine. Stir around until wine evaporates, about 1 minute, Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside lightly pressing to anchor each piece of brie.

Top mushrooms with parsley / garlic mixture.

** The Pioneer Woman**

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