It's Sunday, I don't have to work...hubby is on the road and my son is with his friends. Nothing says me-time like a good book, wine, brie and mushrooms.
1 package White Button Mushrooms, washed with stems removed
4 cloves minced garlic
¼ cups chopped flat-leaf parsley
4 whole (to 5) sliced green onions (up to middle of dark green part)
splash of white wine (optional, which means I used it)
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 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
from The Pioneer Woman
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