Brie + Spinach Stuffed Mushrooms
Brie + Spinach Stuffed Mushrooms
Mushrooms
-
12
Baby Bella Mushrooms
stems removed and finely chopped
-
2
tablespoons
olive oil
-
1
small shallot
chopped
-
1
teaspoon
fresh thyme
chopped
-
1
cup
fresh spinach
de stemmed and chopped
-
½
teaspoon
nutmeg
grated
-
sea salt and freshly cracked black pepper
-
1
small wedge of Brie cheese
-
¼
cup
mozzarella and/or parmesan cheese
Quick Garlic Infused Olive Oil
-
¼
cup
olive oil
-
2
garlic cloves
thinly sliced
-
1
teaspoon
crushed red pepper
Quick Garlic Infused Olive Oil
Place the olive oil in a small sauce pan with the garlic cloves and crushed red pepper. Slowly heat the olive oil on low, making sure to watch it carefully after 2-3 minutes, so the garlic cloves don't burn. Remove from the heat and allow oil to infuse with the garlic.
The garlic-infused flavored oil can be stored in an airtight container, refrigerated, for up to 5 days.
Preheat oven to 350 degrees.
Wipe grit off mushrooms using a damp paper towel. Place mushrooms bottom side up in a baking dish.
Heat oil in a large skillet over medium-high heat. Add mushroom stems, shallots and thyme; stirring frequently, for 4-5 minutes until tender. Add spinach and sauté until wilted (2-3 minutes); season with nutmeg, salt + pepper.
Place about 1 tablespoon of brie into each of the mushroom cavities. Evenly fill mushrooms with spinach mixture. Top with grated parmesan cheese.
Transfer the baking dish to the oven and bake for about 12-15 minutes until the mushrooms are tender and cheese is melted.
