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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
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 each thyme, oregano leaves or 1/4 tsp each if using fresh
Salt and pepper to taste
2 (5 oz) pkg Creme de Brie, Original
Preheat oven to 350. 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 sauté 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 Creme de Brie. Broil on the top rack of the oven for 3-4 minutes until cheese is browned and bubbly.
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CREME DE BRIE STUFFED MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
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 each thyme, oregano leaves or 1/4 tsp each if using fresh
Salt and pepper to taste
2 (5 oz) pkg Creme de Brie, Original
Preheat oven to 350. 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 sauté 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 Creme de Brie. Broil on the top rack of the oven for 3-4 minutes until cheese is browned and bubbly.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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