Crispy Brie Stuffed Mushrooms Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
• Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
• Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
• Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.

Steps:

• Heat oven to 400 degrees.
• Remove the mushroom stems from the caps and chop the stems.
• Place a medium skillet over medium heat, then add 2 tablespoons olive oil and let it warm up until it thins out, about 20 seconds. Add mushroom stems, onion and chile and cook, stirring occasionally, until lightly browned and tender, 5 to 7 minutes. Add garlic, harissa, tomato paste, salt and cumin seeds and cook until the tomato paste darkens and the garlic is fragrant, about 1 minute.
• Add bread crumbs and 2 tablespoons olive oil to the skillet. Stirring constantly, cook bread crumbs until lightly toasted, about 4 to 6 minutes. Keep an eye on the pan as the bread crumbs can burn quickly. Remove from heat and immediately scrape bread-crumb mixture into medium mixing bowl. Stir in 1/3 cup Parmesan, cilantro, dried apricots and lemon zest, tossing well. Taste and season with black pepper and more salt if needed.
• Place mushroom caps on a rimmed sheet pan, cavities facing up. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Using a spoon, stuff the oiled mushroom caps with the seasoned bread-crumb mixture.
• Sprinkle remaining 1 tablespoon grated Parmesan on mushrooms. Bake until the tops are crisp and golden, 15 to 20 minutes. Serve hot or warm, with lemon wedges for squeezing.