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mushrooms stuffed with brie

YUM!  These are from Pioneer Woman cooks.  So easy, so worthy.  Andrew and Sam loved them.  I wish I could have taken a picture that looked as yummy as they tasted.  I only made a few, but I’ll get more cheese and make them again soon, maybe next time we have some friends over for a change of pace.  Everyone is used to my sweets and treats.  Really, we may just eat them any old time with a salad or as a side dish.  Simple, takes no time at all.

Score – 9.0

Calorie estimate: 50/mushroom

1 package white button mushrooms, washed and stems remove

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 didn’t use)

1 slice (wedge) Of brie cheese

Preparation Instructions

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 parsley/garlic 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

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