Mushrooms Stuffed With Brie Food

MUSHROOM-STUFFED BAKED BRIE

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.

CRISPY BRIE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
• Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
• Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

BAKED BRIE WITH MUSHROOMS AND THYME

Steps:

• Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
• Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
• Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

BRIE AND CRAB STUFFED MUSHROOMS

Steps:

• Preheat oven to 350ºF.
• Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
• In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
• In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
• Bake for 10 minutes or until mushrooms are tender and cheese is melted.

BRIE STUFFED MUSHROOMS

Steps:

• Scoop the cheese spread into a small bowl; add the bacon, bread crumbs, parsley, and seasonings, if using.
• Mix well.
• Remove stems from the mushroom caps; discard.
• Gently rinse and wipe the caps clean.
• Spoon the cheese mixture into the mushroom wells; place on a lightly oiled baking sheet.
• Bake in a preheated 350*F oven for 8-12 minutes, depending on the size of the mushrooms.
• Serve hot.

MUSHROOM-STUFFED BRIE EN CROûTE

Steps:

• Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
• Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425°F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with bread or crackers.

BAKED BRIE WITH MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.