Camenbert Stuffed Mushrooms - Big Fat Buttery Appetizers!

First off, welcome and thank you to Chef Lippe for becoming a follower of my site!

What do I want to share with you today? The humble mushroom. Stuffed with Camenbert cheese, garlic and parsley.



Sometimes you get home from work and you are hungry. But you don't want to spoil your appetite for dinner. This can be made in under 20 minutes, and that's not hands on time either. Takes about 8 minutes to put this together for the oven. That's it.

You'll need the following..........

1 package white mushrooms,
4 or 5 cloves of garlic, minced
Roughly a 1/4 cup parsley, chopped
4 whole (to 5) Green Onions, Sliced
About 1 tablespoon white wine
1 slice of Camembert cheese

Easy Preparation

Preheat oven to 350 degrees. Wash the mushrooms and pull out stems.
Melt butter in saucepan large enough to accommodate the mushroom caps, then add mushrooms and sauté in the butter.

Remove mushrooms from pan and place upside down in a baking dish.

You can use the same pan (fewer dishes to do later) and add the rest of the ingredients except the cheese. Just gently stir the herbs, onion and wine….get it soft. And buttery ooey.
This will be a minute, maybe two, for it to blend together. Take that pan off the heat!

Now, cut the Camembert into small enough pieces to fit inside the mushroom. Once you have the cheese stuffed inside, dribble the garlic herb mixture over the top.

Bake for 10 to 15 minutes. This will be hard but….let them cool a few moments or seriously, you WILL burn your mouth!

Simple, right? And pretty appetizers as well………..you could get carried away. I almost did. Goes well with a white wine ….cools your burning tongue.

What is your favorite appie? I think brushetta is one of my top favs but these mushrooms....they have a place in the top five.

Hope you all in the northern hemisphere are not blistering with these hot temperatures we've been getting already.

Enjoy!