Brie-Stuffed Mushrooms

The perfect appetizer to kick off March Madness! Corrinne U. New Holland, PA Prep Time: 15 min Cook Time: 15 min Servings: 24 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

mushroom(s)

celery stalk(s)

red pepper(s)

Alouette Creme de Brie (5 oz.)

World Classics Trading Company Nonpareil Capers

24 mushroom(s) 1 celery stalk(s) 1/2 red pepper(s) 2 pkg. Alouette Creme de Brie (5 oz.) 2 tbsp. Bertolli Olive Oil 1/8 tsp. McCormick Thyme 1/8 tsp. McCormick Oregano 2 tbsp. World Classics Trading Company Nonpareil Capers

Preparation

1. Preheat oven to 350 F.


2. Wash mushrooms thoroughly. Remove stems and set aside.


3. Place cap (hollow) side down into a shallow baking dish. Brush the bottom and sides of the mushroom caps lightly with oil and bake for 15 minutes in the preheated oven.


4. Chop the mushroom stems finely and saute in olive oil with diced celery and peppers for 5 minutes. Stir in the capers, thyme, and oregano. Add salt and pepper to taste.


5. Remove mushrooms from oven, and fill with mixture and top with 1 tbsp. of brie. Broil on the top rack of the oven for 3-4 minutes until cheese is browned and bubbly.

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