When you need an appetizer that combines elegance with indulgence, these Crispy Brie-Stuffed Mushrooms are guaranteed to steal the show at any gathering. Imagine tender button mushrooms filled with creamy, melted brie cheese, coated in golden breadcrumbs, and baked until perfectly crispy on the outside while remaining luxuriously gooey on the inside. Each bite delivers a symphony of textures, from the satisfying crunch of the coating to the earthy mushroom and the rich, decadent cheese that oozes out when you take that first bite. These sophisticated little parcels look like they came from a high-end restaurant but are surprisingly simple to prepare at home. Whether you’re hosting a dinner party, celebrating the holidays, or need an impressive appetizer for a special occasion, these stuffed mushrooms deliver restaurant-quality results that will have everyone asking for the recipe. They’re make-ahead friendly, can be served hot or warm, and disappear from the platter faster than you can refill it.
Serving Quantity: 6 servings (18 mushrooms)
Cooking Time: 35 minutes (20 minutes prep, 15 minutes baking)
Nutritional Information per serving:
1. Calories: 245
2. Protein: 11g
3. Carbohydrates: 16g
4. Fat: 16g
5. Fiber: 2g
6. Sugar: 3g
7. Sodium: 385mg
Ingredients You Need:
For the Mushrooms:
1. 18 large white button mushrooms
2. 8 ounces brie cheese, rind removed and cut into small cubes
3. 3 garlic cloves, minced
4. 2 tablespoons fresh thyme leaves
5. 2 tablespoons olive oil
6. Salt and pepper to taste
For the Coating:
7. 1 cup panko breadcrumbs
8. 1/2 cup grated parmesan cheese
9. 1/4 cup all-purpose flour
10. 2 large eggs, beaten
11. 2 tablespoons butter, melted
12. 1 teaspoon garlic powder
13. 1/2 teaspoon dried Italian seasoning
14. 1/4 teaspoon paprika
For Serving:
15. Fresh thyme sprigs for garnish
16. Honey for drizzling (optional)
17. Balsamic glaze (optional)
Prepare the Mushrooms
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat. Select large, firm button mushrooms that are roughly the same size for even cooking. Gently wipe each mushroom clean with a damp paper towel to remove any dirt. Don’t wash them under running water because mushrooms absorb moisture like sponges and will become waterlogged. Carefully twist and remove the stems from each mushroom, creating a hollow cavity perfect for stuffing. Save the stems for another use like soup or stock.
Season the Mushroom Caps
Place all the mushroom caps hollow-side up on your work surface. Use a small spoon to gently scrape out some of the gills from inside each cap, creating more room for the filling. Brush the inside and outside of each mushroom cap with olive oil. Season the insides generously with salt, pepper, and a sprinkle of the minced garlic. The seasoning ensures every element of the dish is flavorful, not just the filling.
Prepare the Brie Filling
Cut the brie into small cubes, making sure to remove most of the white rind. The rind is edible but can be tough when baked, so removing it creates a smoother, more luxurious melted cheese experience. Place the brie cubes in a small bowl and toss them with the fresh thyme leaves and remaining minced garlic. The herbs and garlic infuse the cheese with wonderful aromatics as it melts.
Stuff the Mushrooms
Take each prepared mushroom cap and fill the cavity generously with the brie mixture. Pack it in well, mounding it slightly above the rim of the mushroom. The cheese will melt down during baking, so don’t be shy with the filling. Each mushroom should have a substantial amount of cheese. Press down gently on the cheese to help it settle into the cavity.
Set Up Breading Station
Create a three-step breading station for coating the mushrooms. Place the flour in a shallow bowl and season it with a pinch of salt and pepper. In a second shallow bowl, beat the eggs thoroughly. In a third shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, melted butter, garlic powder, Italian seasoning, and paprika. Mix everything together well. The butter helps the breadcrumbs crisp up beautifully and turn golden brown.
Coat the Mushrooms
Take one stuffed mushroom and carefully roll it in the flour, coating all sides including the cheese top. Shake off any excess flour. Next, dip it into the beaten egg, making sure the entire surface is covered with egg wash. Finally, press it firmly into the breadcrumb mixture, coating all sides generously and pressing the crumbs on so they stick well. The coating should be thick and even with no bare spots. Place the coated mushroom on the prepared baking sheet. Repeat with all remaining mushrooms.
Arrange for Baking
Space the coated mushrooms about an inch apart on the baking sheet. They shouldn’t be touching or they might stick together during baking. If you have extra breadcrumb mixture, sprinkle it over the tops of the mushrooms for an extra crispy coating. Drizzle or spray a light mist of olive oil over all the mushrooms. This helps them achieve that gorgeous golden color.
Bake Until Golden
Place the baking sheet in the preheated oven and bake for 12 to 15 minutes until the breadcrumb coating is deep golden brown and crispy, and the cheese inside is completely melted and bubbling. You might see some cheese starting to ooze out from the sides, which is perfectly fine and actually looks appetizing. The mushrooms should be tender when pierced with a fork.
Rest Before Serving
Remove the mushrooms from the oven and let them rest on the baking sheet for about 3 to 5 minutes. This cooling time allows the melted cheese to set slightly so it doesn’t all pour out when someone takes their first bite. The coating will also firm up a bit, making the mushrooms easier to pick up and eat.
Plate and Garnish
Carefully transfer the crispy brie-stuffed mushrooms to a serving platter using a spatula. Arrange them in a single layer or stack them slightly for visual appeal. Tuck fresh thyme sprigs around the platter for a beautiful herbal garnish. If desired, drizzle honey lightly over the mushrooms for a sweet contrast to the savory cheese, or add thin drizzles of balsamic glaze for tangy complexity.
Serve Warm
These mushrooms are best served warm when the cheese is still melty and gooey inside. Provide small plates and napkins because they can be a little messy to eat, but that’s part of their charm. The combination of crispy coating, tender mushroom, and flowing melted brie is absolutely irresistible.
Helpful Tips for Success:
1. Choose mushrooms that are large enough to hold a good amount of filling but not so huge they’re unwieldy to eat.
2. Remove as much of the brie rind as possible for the smoothest, creamiest melted cheese texture.
3. Don’t skip scraping out some of the gills, this creates more room for filling and prevents excess moisture.
4. The mushrooms can be breaded up to 4 hours ahead and refrigerated, then baked just before serving.
5. Use panko breadcrumbs instead of regular breadcrumbs for the crispiest, crunchiest coating.
6. Make sure your brie is cold when cutting it into cubes, warm brie is too soft and sticky to work with.
7. Add crispy bacon bits to the brie filling for a smoky, savory twist.
8. Try different herbs like rosemary or sage instead of thyme for varied flavor profiles.
9. If the coating isn’t browning enough, turn on the broiler for the last 1 to 2 minutes of cooking.
10. Substitute camembert or goat cheese for the brie if you prefer different flavors.
11. Add finely chopped walnuts or pecans to the breadcrumb mixture for extra crunch and nutty flavor.
12. These can be made in an air fryer at 375 degrees for 8 to 10 minutes for even crispier results.
13. Serve with toothpicks inserted for easy grabbing at cocktail parties.
14. The stems can be chopped and added to the filling for extra mushroom flavor if desired.
15. For a gluten-free version, use gluten-free flour and breadcrumbs with equally delicious results.
