Friday, December 4, 2009

Superbowl Snack Throwdown: Brie-Stuffed Mushrooms

Welcome to another week of HighLowAha's Superbowl Snack Throwdown! This week's secret ingredient was onions; go to their site to vote for my, uhh I mean your favorite recipe. Voting is on the right sidebar if you scroll down a bit and ends on Sunday at 9pm EST.

When The Pioneer Woman posted this recipe, she opened with, "You want to make these. Oh, you want to make these."

Never have truer words been spoken. I don't think I've ever eaten anything so spectacular. (Dad? Chris? Jonny? If you're reading this, you need to learn to like mushrooms, like, yesterday.)

My house smelled amazing while these guys were cooking. And they were FAST - prep took maaaaybe 10 minutes (and many of those minutes were spent peeling my 3-year-old off of my leg while trying to chop onions) and they need only 15 minutes in the oven. With just a small handful of ingredients and a short time spent in the kitchen, they will make your football party much easier.

Plus, did I mention? They are faaaaaaaaantastic.

The creamy brie and the green onions and the garlic... oh, the garlic! I made about 14 of these little bites of wonderfulness (yes, that is totally a word) and I had to deliberately hide 3 to save for my husband to try.

I ate the rest. And I'm not even sorry.

You need to make these today. It is so important, in fact, that you make these today that I am going to just shut up and get to the recipe so you can get to the store and start cooking.


  • 1 package White Button Mushrooms, Washed And Stems Removed
  • 4 cloves Garlic, Minced
  • ¼ cups Flat-leaf Parsley, Chopped
  • 4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
  • Splash Of White Wine (optional)
  • 1 slice (wedge) Of Brie Cheese

Preheat oven to 350 degrees

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 it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. 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 onion mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious.

1 comment:

  1. Oh my word these look AMAZING!!!!

    I'm so not a cook but I think I'll have to try these over the holidays.

    Thanks for sharing!


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