Brie + Spinach Stuffed Mushrooms



Brie + Spinach Stuffed Mushrooms

Servings 4



  • 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.