Mushroomstuffedbrieencroute Recipes

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MUSHROOM-STUFFED PORK ROULADE

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 11



Mushroom-Stuffed Pork Roulade image

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
  • Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
  • Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
  • Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
  • Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
  • Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.

7 tablespoons extra-virgin olive oil
1 pound wild mushrooms (such as oyster and/or hen of the woods), trimmed and sliced
1 small head garlic, minced
Kosher salt and freshly ground pepper
1/2 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme, plus 2 sprigs
1 tablespoon finely chopped fresh rosemary, plus 1 sprig
1 center-cut boneless pork loin roast (3 1/2 to 4 pounds)
1/4 cup dry sherry
1 cup low-sodium chicken broth
1 tablespoon unsalted butter

HOLIDAY BRIE EN CROUTE

Provided by Food Network

Categories     appetizer

Time 2h

Yield 12 Servings

Number Of Ingredients 9



Holiday Brie en Croute image

Steps:

  • 1.Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. 2.Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. 3.Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. 4.Flavor Variation: For Brie en Croute Provencal, omit the preserves, cranberries and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above.

1 egg
1 tbsp. water
2 tbsp. all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
1 (13- to 16-ounce) Brie cheese round
1 pkg. (13 ounces) Pepperidge Farm® Cracker Favorites

BRIE-STUFFED MUSHROOMS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 16 to 18 mushrooms

Number Of Ingredients 7



Brie-Stuffed Mushrooms image

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
  • Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
  • Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
  • Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.

1/2 stick (4 tablespoons) butter
12 ounces white button mushrooms, stemmed and washed
4 to 5 green onions (up to the middle of the dark green part), sliced
4 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
Splash of white wine, optional
One 8-ounce wedge Brie cheese, cut into bite-size chunks

BOEUF EN CROUTE

An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus.

Provided by Spencer & Serena

Categories     World Cuisine Recipes     European     French

Time 1h55m

Yield 2

Number Of Ingredients 12



Boeuf en Croute image

Steps:

  • Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
  • In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
  • Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
  • Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.

Nutrition Facts : Calories 3273.5 calories, Carbohydrate 232.4 g, Cholesterol 195.9 mg, Fat 215.3 g, Fiber 8.6 g, Protein 68.7 g, SaturatedFat 59.5 g, Sodium 1358.6 mg, Sugar 8.4 g

1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
⅓ cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 ½ cups red wine
salt and pepper to taste
1 egg
2 tablespoons milk

MOUTH-WATERING STUFFED MUSHROOMS

These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.

Provided by Angie Gorkoff

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 8



Mouth-Watering Stuffed Mushrooms image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  • When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

THE BEST SEAFOOD STUFFED MUSHROOMS

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.

Provided by Terri Benson Carroll

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 6

Number Of Ingredients 12



The Best Seafood Stuffed Mushrooms image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
  • Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g

1 (8 ounce) package softened cream cheese
1 egg yolk
1 tablespoon Italian bread crumbs
1 green onion, chopped
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
1 (6 ounce) can snow crab, drained
1 (4 ounce) can small shrimp, drained
12 large white mushrooms, stems removed
1 cup Italian bread crumbs

CRISPY BRIE-STUFFED MUSHROOMS

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 15 to 20 servings

Number Of Ingredients 7



Crispy Brie-Stuffed Mushrooms image

Steps:

  • Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
  • Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
  • Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

2 pounds cremini mushrooms, stemmed
6 tablespoons salted butter, melted
8 ounces brie cheese, cut into bite-size chunks
2/3 cup panko
1/2 cup fresh parsley, chopped
2 cloves garlic, minced
Kosher salt and freshly ground pepper

MUSHROOM STUFFED BRIE EN CROUTE

When Sex & the City was on HBO, I hosted a girls' get-together every Sunday night, complete with cosmopolitans and champagne. This baked brie got the most compliments and there were never leftovers. Note that this can be made in advance and put in the oven when your guests arrive - the house will smell good! The recipe is originally from Gourmet magazine.

Provided by FLKeysJen

Categories     Cheese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8



Mushroom Stuffed Brie En Croute image

Steps:

  • In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat, stirring, until softened.
  • Add mushrooms, sherry, nutmeg, and salt and pepper, to taste, and saute over moderately high heat, stirring, until the liquid that the mushrooms give off is evaporated.
  • Cool mushroom mixture.
  • On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie.
  • Cut out a mushroom shape from scraps for decoration, or use any cookie cutter shape.
  • Horizontally halve Brie.
  • Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan.
  • Center the bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top.
  • Cover mushroom mixture with remaining half of Brie, cut side down.
  • Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie.
  • In a small bowl, lightly beat egg and brush onto border.
  • Top Brie with pastry round, pressing edges of dough together gently but firmly to seal.
  • Brush the top of pastry with some egg and arrange pastry mushroom on it.
  • Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
  • With back of a sharp small knife, gently score side of pastry with vertical marks, being careful not to cut through dough.
  • Chill Brie, uncovered, 30 minutes.
  • Brie may be made up to this point 1 day ahead and chilled, loosely covered.
  • Preheat oven to 425 degrees F.
  • Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes.
  • Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
  • Serve Brie with French baguettes or crackers.

1 small onion, minced to 1/2 cup
2 tablespoons unsalted butter
1/2 lb mushroom, finely chopped
1 tablespoon dry sherry
1/2 teaspoon nutmeg
1 (17 1/4 ounce) package puff pastry sheets, thawed according to package directions (find this in the frozen dessert section)
14 ounces brie round, chilled (Note this is a larger size, up to 17 oz, which is not available in all grocery stores)
1 large egg

BRIE & MUSHROOMS EN CROUTE

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14



Brie & Mushrooms en Croute image

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
  • Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
  • In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
  • Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
  • Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced onion
1 tablespoon minced fresh rosemary, plus rosemary sprigs, for garnish
2 teaspoons minced fresh thyme
2 cloves garlic, minced
1/2 pound cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1/2 cup red wine, such as Cabernet
1 large egg
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
One 8-ounce wheel of Brie
Dried cranberries, for garnish

SAVORY BRIE-EN-CROUTE

Make and share this Savory Brie-En-Croute recipe from Food.com.

Provided by Burgundy Damsel

Categories     Cheese

Time 35m

Yield 1 8 oz round, 32 serving(s)

Number Of Ingredients 6



Savory Brie-En-Croute image

Steps:

  • Preheat oven to 400°F
  • In a small bowl, mix together the walnuts, 1 1/2 tbsp of butter, rosemary and cayenne; set aside.
  • Unfold the pie crust on a greased baking sheet and spoon the walnut mixture into the center of the dough.
  • Spread into a 5" circle.
  • Place the brie on top of the walnut mixture and fold the dough over the brie, starting at two opposite sides, bringing to the center and pinching to seal.
  • Fold in remaining pastry ends to the center, crimping as necessary, and press to seal.
  • Invert brie onto a baking sheet and brush the top with the remaining melted butter.
  • Bake for 20 to 25 minutes, or until the pastry is browned.
  • Cool to room temperature before serving with toasted slices of French baguette and fruit chutney.

Nutrition Facts : Calories 65, Fat 5.2, SaturatedFat 2.1, Cholesterol 8.5, Sodium 78.7, Carbohydrate 2.8, Fiber 0.3, Sugar 0.1, Protein 2

1/3 cup walnuts, toasted and finely chopped
1 1/2 tablespoons plus 2 tsp butter, melted
1/2 teaspoon dried rosemary, crushed
1 dash cayenne pepper
1 sheet refrigerated pie crust pastry dough, at room temperature
8 ounces brie cheese

MUSHROOM-STUFFED BAKED BRIE

My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop up the gooey cheesy goodness. -Arlene Jacobson, Grand Terrace, California

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 8 servings.

Number Of Ingredients 12



Mushroom-Stuffed Baked Brie image

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.

Nutrition Facts :

2 tablespoons butter
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
1 small onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1 round (8 ounces) Brie cheese, halved horizontally
1 large egg, lightly beaten

BRIE AND CRAB STUFFED MUSHROOMS

Make and share this Brie and Crab Stuffed Mushrooms recipe from Food.com.

Provided by southern chef in lo

Categories     Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8



Brie and Crab Stuffed Mushrooms image

Steps:

  • Preheat oven to 350ºF.
  • Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
  • In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
  • In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
  • Bake for 10 minutes or until mushrooms are tender and cheese is melted.

18 large mushrooms, stems removed and chopped
2 tablespoons melted butter
1 teaspoon garlic salt
2 tablespoons minced onions
1 teaspoon Worcestershire sauce
4 ounces large lump crabmeat
1 tablespoon mayonnaise
3 ounces brie cheese, cut in 18 pieces

BRIE EN CROUTE STUFFED WITH OLIVES & ROASTED PEPPERS

My personal favourite appetizer...easy to vary fillings ...for a sweet or savoury treat from Enchanted Evenings by John Hadamuscin...

Provided by Baby Kato

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6



Brie En Croute Stuffed With Olives & Roasted Peppers image

Steps:

  • Slice brie in half, horizontally.
  • Scatter the pepper and olives over the bottom half of brie and cover with top half.
  • set aside.
  • Roll pastry into a 12" circle.
  • Trim the edges.
  • Place brie in the center of pastry and lift the pastry edges to cover completely.
  • Gather the pastry in the center and tie with kitchen string.
  • Arrange the pastry edges attractively on top of brie.
  • Wrap in plastic wrap and refrigerate until needed.
  • About 45 minutes before serving, remove plastic from brie, place on a lightly greased baking sheet and allow pastry to come to room temperature.
  • Brush with beaten egg.
  • Preheat oven to 400 degrees.
  • Bake 30- 35 minutes.
  • Remove and cool on wire rack for 10 minutes before you serve.
  • To serve slice into small wedges with fruit slices, baugettes or nice crackers.
  • -- Variations--
  • (sun dried tomatoes in oil, asiago or pecorino romano) (prosciutto and mushrooms) (roasted chopped almonds, pecans, or walnuts, apples or pears with sugar and cinnamon).

Nutrition Facts : Calories 268.5, Fat 20.1, SaturatedFat 8.1, Cholesterol 69.9, Sodium 282.2, Carbohydrate 13.3, Fiber 0.6, Sugar 0.4, Protein 8.6

4 ounces brie round, chilled
1/2 small roasted red pepper, peeled, seeded and coarsely chopped
2 tablespoons black olives, ripe and coarsely chopped
1/4 lb frozen puff pastry, thawed (1/2 sheet)
1 egg yolk, large mixed with
1 tablespoon water

MUSHROOMS EN CROUTE

Make and share this Mushrooms En Croute recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 50m

Yield 48 croutes

Number Of Ingredients 13



Mushrooms En Croute image

Steps:

  • Preheat oven to 350°F (180°C).
  • Brush both sides of the bread with the melted butter.
  • Cut each slice in half vertically, then each half into 3 horizontally.
  • Bake on a baking sheet for 5-10 minutes, till golden and crisp.
  • Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
  • Add the mushrooms and cook over medium heat for 5 minutes.
  • Season with salt and pepper.
  • Pour sherry into pan.
  • Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
  • Remove from heat and stir in the herbs.
  • Allow to cool.
  • Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
  • Place on a baking tray and bake for 5 minutes, or until heated through.
  • Serve sprinkled with fresh herbs if desired.

Nutrition Facts : Calories 33.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 4.8, Sodium 43.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 0.8

8 slices white bread, crusts removed
2 3/4 ounces melted butter
1 tablespoon olive oil
1 garlic clove, crushed
1/2 small onion, chopped fine
12 ounces button mushrooms, sliced fine
salt and pepper
1 tablespoon dry sherry
1/3 cup sour cream
2 teaspoons cornflour
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1 ounce grated parmesan cheese

MUSHROOM-STUFFED BRIE EN CROûTE

Categories     Cheese     Mushroom     Bake     Cocktail Party     Vegetarian     Oscars     Buffet     Brie     Fall     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 8 to 10 as an hors d'oeuvre

Number Of Ingredients 9



Mushroom-Stuffed Brie en Croûte image

Steps:

  • Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
  • On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
  • Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
  • Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
  • Preheat oven to 425°F.
  • Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
  • Serve Brie with bread or crackers.

1 small onion
1/2 pound mushrooms
2 tablespoons unsalted butter
1 tablespoon dry Sherry
1/2 teaspoon freshly grated nutmeg
a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
a chilled 14- to 17-ounce wheel Brie
1 large egg
Accompaniment: French bread slices or crackers

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Preheat oven to 400°F. Meanwhile, sauté shallots, mushrooms, and garlic in butter over medium heat until tender and most of the liquid has evaporated, about 10 to 15 minutes. Add salt and pepper; cool. Fold in scallions and Parmesan …
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baked-mushroom-stuffed-brie-en-croute-the image


BEST MUSHROOM & BRIE WELLINGTON RECIPES | FOOD …
Step 1. For the Wellington, heat a large sauté pan over medium-high heat and add the oil (or butter), shallots and mushrooms. Sauté the mushrooms until they are fully cooked and any liquid has evaporated. Stir in the garlic, thyme and season lightly, cooking one minute more. Add the brandy and remove the mushrooms from the heat to cool to ...
From foodnetwork.ca
2.7/5
Category Dinner,Main,Mushrooms,Vegetables,Vegetarian
Servings 6
Total Time 1 hr 15 mins


CRAB STUFFED MUSHROOMS - CAFE DELITES
In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper. Stuff each mushroom cap generously with the crab dip (about 1 - 1 /2 tablespoons per mushroom). Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
From cafedelites.com


MUSHROOMS STUFFED WITH BRIE - THE PIONEER WOMAN
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 ...
From thepioneerwoman.com


MUSHROOM STUFFED BRIE EN CROUTE RECIPE | BESTO BLOG
Mushroom stuffed brie en croute recipe food com mushroom stuffed brie en croute recipe peti mushroom stuffed baked brie recipe taste of home mushroom stuffed brie en croute tumble dry low found at sea. Whats people lookup in this blog: Mushroom Stuffed Brie En Croute Recipe; Share. Tweet. Email. Prev Article . Next Article . Related Articles. Kwc faucet parts …
From bestonlinecollegesdegrees.com


BRIE EN CROûTE - FOODIE WITH FAMILY
Brie en Croûte. Preheat the oven to 400ºF. Line a half sheet pan with parchment paper and set it aside. Carefully unfold the puff pastry on a lightly floured counter and roll over it gently with a rolling pin just to even out the seams. Use a …
From foodiewithfamily.com


MUSHROOM STUFFED BRIE EN CROUTE - RECIPE PETITCHEF
Preparation. Using one sheet of the pastry, cut out a circle, using the brie as a guide. Also cut 4 mushroom shapes with a pastry cutter. Set aside. Halve the brie horizontally and set aside. Saute the onion in the butter until soft. Add the mushrooms, nutmeg and sherry and continue cooking until all liquid has evaporated. Set aside.
From en.petitchef.com


HOW TO MAKE BRIE-STUFFED MUSHROOMS – PRéSIDENT®
Preheat oven to 375 degrees F. Clean the mushrooms and remove the stem. Place the mushrooms bottom side up on a baking dish or rimmed sheet pan and drizzle them with 2 tablespoons of olive oil. Put about 1 tablespoon of Brie into each of the mushroom cavities. In a small bowl, combine the breadcrumbs, parsley and about 4 tablespoons of olive ...
From presidentcheese.com


MAKE YOUR OWN BAKED BRIE TOPPED WITH MUSHROOMS | CBC NEWS
Directions: Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor. Heat oil in large skillet over medium heat. Cook and stir mushroom mixture for five to ...
From cbc.ca


BEST CRISPY BRIE-STUFFED MUSHROOMS RECIPE - THE PIONEER WOMAN
Flip the mushrooms cap-side down and stuff a piece of brie inside each. Mix the panko, parsley, garlic, salt and pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom. Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 ...
From thepioneerwoman.com


ROASTED GARLIC AND MUSHROOM BRIE EN CROUTE RECIPE - SIDECHEF
Step 1. Preheat oven to 400 degrees F (200 degrees C). Trim the rind of the Brie Cheese (8 oz) . Step 2. Heat a small skillet to medium heat high and add Olive Oil (1 Tbsp) . Add Mushrooms (1 cup) and season with Salt (to taste) and Ground Black Pepper (to taste) .
From sidechef.com


BEST STUFFED MUSHROOMS RECIPES - FOOD NETWORK CANADA
Preheat the oven to 325ºF. Brush a baking sheet with 1 teaspoon of the oil. Step 2. Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes. Step 3. Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and ...
From foodnetwork.ca


BRIE STUFFED MUSHROOMS - FROM PIONEER WOMAN - SULA AND SPICE
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 (hollow side up) in a baking dish. In the same saucepan (without cleaning it) put in garlic, parsley, and green onions.
From sulaandspice.com


20 AMAZING BRIE EN CROUTE RECIPES - SARAH BLOOMS
Amazingly Delicious and Creative Brie En Croûte Recipes You Need to Try. pumpkin butter. thyme and fig jam. brie minis. honey, dried cherries, rosemary, and pecans. brie and jam. cranberry pecan. low-carb. apple compote.
From sarahblooms.com


REE DRUMMOND'S BRIE & MUSHROOMS EN CROUTE | THE PIONEER …
Ree bakes brie and mushrooms sauteed in red wine in a flaky pastry crust!Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream ...
From youtube.com


WHAT TO SERVE WITH STUFFED MUSHROOMS? 8 BEST SIDE DISHES
The best way to do this is to serve them with side dishes like soup, salad, pasta, rice, garlic bread – any of your favorite foods. A side dish can make all the difference to your stuffed mushrooms. Another benefit to serving a side dish with your stuffed mushrooms is that you can eat them together. You can use several different kinds of ...
From eatdelights.com


MUSHROOM BRIE GRILLED CHEESE SANDWICH | GIRL HEART FOOD®
Top mushrooms with sliced Brie cheese and a drizzle of honey. Top with remaining two buttered bread slices to form the two sandwiches. Heat a 10-inch or 12-inch cast-iron skillet over medium-low to medium heat. Place the sandwiches in the skillet. Cook sandwiches for about 3 to 4 minutes on one side.
From girlheartfood.com


CREAMY BRIE AND FRESH MUSHROOM SOUP | METRO
In a medium saucepan, combine mushrooms, onion, broth powder and water. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes.
From metro.ca


MENU | CAROUSELFROZENTREATS
346 Waterloo Street | Warrenton, Virginia 20186. 540.351.0004 | [email protected]
From carouselfrozentreats.com


BAKED BRIE EN CROûTE WITH CRANBERRY SAUCE - BOWL OF DELICIOUS
Instructions. Preheat your oven to 425 degrees F and place a rack in the center. Carefully slice the rind off the top of the brie round (it's OK if there is some left on). In a small bowl, make the egg wash by beating the egg with 1 tablespoon water with a fork or whisk until it's very smooth. Set aside.
From bowlofdelicious.com


BRIE STUFFED MUSHROOMS - KIM'S CRAVINGS
Instructions. Preheat oven to 375ºF. Clean the mushrooms and remove the stem. Place them bottom side up on a baking dish or rimmed sheet pan and drizzle them with 2 tablespoons of olive oil. Put about 1 tablespoon of Brie into each of the mushroom cavities.
From kimscravings.com


HOW TO MAKE BURGER STUFFED MUSHROOMS - DELISH
Directions. Preheat oven to 350°. In a medium bowl, combine ground beef, Worcestershire sauce, yellow mustard and garlic. Season with salt and pepper and stir until fully combined. Form into ...
From delish.com


ANNA OLSON'S MUSHROOM AND BRIE WELLINGTON IS AN EASY VEGETARIAN ...
Wrapped in — everyone’s favourite — puff pastry, filled with luscious slices of Brie and paired alongside a creamy, brandy-spiked caramelized onion sauce, it’s …
From cbc.ca


ROASTED MUSHROOM & BRIE TART | FOODLAND ONTARIO
Roast in 400°F (200°C) oven for 10 to 15 minutes or until mushrooms soften. Let cool and slice mushrooms. Meanwhile, on lightly floured surface, roll out pastry into 10-x 12-inch (25 x 30 cm) rectangle. Place on parchment paper-lined baking sheet. Fold dough edges over 1/2-inch (1 cm) and crimp with fork.
From ontario.ca


STUFFED MUSHROOM RECIPES | ALLRECIPES
Yay finger food! This appetizer or party snack is super-easy to make. By Allrecipes Member. Dinah's Stuffed Mushrooms. Save. Dinah's Stuffed Mushrooms . Rating: 4.5 stars 398 . Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving. By …
From allrecipes.com


26 BEST MUSHROOM RECIPES - THE SPRUCE EATS
Savory Spinach and Mushroom Strudel. Savory strudels are an excellent option for lunches, or slicing and serving as dinner party appetizers. Make this tasty vegetarian version with packaged puff pastry, and a creamy filling of spinach, mushrooms, tofu, and vegan cream cheese. Continue to 13 of 26 below.
From thespruceeats.com


MUSHROOM RECIPES | ALLRECIPES
Yay finger food! This appetizer or party snack is super-easy to make. By Allrecipes Member. Cream of Mushroom Soup. Save. Cream of Mushroom Soup . Rating: 4.5 stars 1313 . A rich, classic version you can make with any mushroom variety. By Allrecipes Member. Rainbow Rotini Salad. Save . Rainbow Rotini Salad . Rating: 4.5 stars 52 . This is a standard for potlucks, and …
From allrecipes.com


10 BEST MUSHROOMS EN CROUTE RECIPES | YUMMLY
Mushrooms and Artichokes En Croute Food.com. spelt flour, garlic cloves, madeira wine, coffee creamer, chives and 8 more . Mushroom Stuffed Brie En Croute Genius Kitchen. brie, mushroom, dry sherry, large egg, puff pastry sheets, nutmeg and 1 more. Boeuf En Croute SBS. egg yolks, freshly ground black pepper, mushrooms, rosemary sprigs and 20 more. Beef En …
From yummly.com


BRIE STUFFED MUSHROOMS - WHAT'S GABY COOKING
Clean the mushrooms and remove the stem. Place them bottom side up on a baking dish and drizzle them with 2 tablespoons of olive oil. Put about 1 tablespoon of brie into each of the mushroom cavities. In a small bowl, combine the rest of the ingredients and about 2 tablespoons of olive oil and season the mixture with salt and pepper.
From whatsgabycooking.com


18 DELICIOUS STUFFED MUSHROOM RECIPES | TASTE OF HOME
Ricotta-Stuffed Portobello Mushrooms. These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California. Go to Recipe. 17 / 18.
From tasteofhome.com


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