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Categories:Viewed: 76 - Published at: 4 years ago
Ingredients
- 24 large mushrooms
- 2 tbsp. extra virgin olive oil
- 1 stalk celery, diced
- 1/2 red pepper, diced
- 2 tbsp. drained non pareil capers
- 1/8 tsp. dried thyme or 1/4 tsp. of fresh thyme
- 1/8 tsp. dried oregano leaves or 1/4 tsp. or fresh thyme
- salt and pepper to taste
- 2 pkgs. (5 oz.) Alouette Creme de Brie, Original
Method
- Preheat oven to 350° F.
- Wash mushrooms thoroughly. Remove stems and set aside.
- 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.
- Chop the mushroom stems finely and saute in olive oil with diced celery and peppers for 5 minutes.
- Stir in the capers and season to taste with the thyme, oregano, salt and pepper.
- 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.
