Crème De Brie Stuffed Mushrooms
By: Corrinne
Published: Monday, March 14, 2011 - 8:03am

Ingredients




24 large mushrooms
2 tablespoons extra virgin olive oil shopping list
1 stalk celery, diced
1/2 red pepper, diced
2 tablespoons drained non pareil capers
1/8 teaspoon tsp. dried thyme or ¼ of fresh thyme
1/8 teaspoon dried oregano leaves or ¼ tsp. or fresh thyme
salt and pepper to taste
2 packages (5 oz.) Alouette Crème de Brie, Original

Preparation

1 Preheat oven to 350° F. 2 Wash mushrooms thoroughly. Remove stems and set aside. 3 Place cap (hollow) side down into a shallow baking dish. Brush the bottom and sides of the mushroom caps lightly with oil and bake for 15 minutes in the preheated oven. 4 Chop the mushroom stems finely and sauté in olive oil with diced celery and peppers for 5 minutes. 5 Stir in the capers and season to taste with the thyme, oregano, salt and pepper. 6 Remove mushrooms from oven, and fill with mixture and top with 1 tbsp. of the Brie. Broil on the top rack of the oven for 3-4 minutes until cheese is browned and bubbly