Lauren's Kitchen, and it was originally from the Pioneer Woman. For some reason, mine came out very liquidy, and nothing like the picture I was going off of! Maybe it was too much butter that they were tossed in? That's really all that I can think of that would cause this problem, unless maybe they were cooked too long. They were tasty, although I think next time I will try to make the cap bigger so that the brie doesn't ooze as much. When mshrooms and brie are involved, there's really no way to go wrong so I will definitely make these again. Practice makes perfect!
Brie Stuffed Mushrooms (from Lauren's Kitchen)
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) - I did not use this
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