Mushrooms stuffed with brie cheese, herbs and garlic
4 servings
30 minutes
Mushrooms stuffed with brie cheese, herbs, and garlic are an exquisite dish of European cuisine that embodies a harmony of flavors and textures. The origins of such recipes trace back to the traditions of French gastronomy, where brie cheese is valued for its creamy softness and rich aroma. The combination of delicate melted cheese with juicy mushrooms, spicy garlic, and refreshing herbs creates a refined flavor palette. A light note of white wine enhances the depth of aroma, making this dish an ideal complement to a glass of dry wine. These stuffed mushrooms can serve as an elegant appetizer for a festive dinner or a sophisticated treat for a cozy evening. They can be served as a standalone dish or alongside fresh crusty bread that perfectly complements the softness of the melted cheese.
1
Preheat the oven to 180 degrees.
2
Clean the mushrooms from the stems. In a pan, melt the butter and add the mushroom caps. Stir, lightly salt, and cook for 1 minute. Transfer the mushrooms, cap side down, to a heatproof dish.
- Fresh champignons: 500 g
- Butter: 1 tablespoon
- Fresh champignons: 500 g
3
In the same pan, add minced garlic, finely chopped onion, parsley, and 2-3 tablespoons of wine. Cook for 1 minute until the wine evaporates. Remove from heat.
- Garlic: 4 cloves
- Green onions: 4 pieces
- Chopped parsley: 0.3 glass
- Dry white wine: to taste
4
Cut the cheese into small pieces so they fit into the caps.
- Brie cheese: 1 head
5
Place a piece of cheese in each cap, sprinkle with a mixture of parsley on top. Bake in the oven for 15 minutes until the cheese melts. Let cool slightly and serve.
- Brie cheese: 1 head
- Chopped parsley: 0.3 glass