Gluten Free Mushroom & Brie Appetizer
- Posted on February 13, 2014
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Paleo Recipes, Uncategorized, Vegetarian Recipes
- by GGF Gourmet
When I asked the question on my Facebook page – “Mushrooms, do you love them or hate them?”
I was surprised that there were a lot more lovers than haters! I had just tried this recipe and absolutely loved it, but my daughter is not such a raving fan of the fungi. The mushroom lovers on Facebook won ten against one, so here’s the recipe!
I borrowed the overall recipe from The Pioneer Woman, then doctored it up a bit to be GGF approved (gluten free, grain free, soy free, easy to make, and delicious!) This recipe can serve up to eight people as an appetizer, or serve 2-3 people as a main entry salad.
Here is what you will need:
- Mushrooms (fresh, one package, white or Baby Bella)
- 1 TB Butter
- 1 clove garlic, minced (remember, don’t use the jarred stuff!)
- 1 stem fresh cilantro
- 1/4 cup chopped onion (optional)
- 1/2 tsp. oregano (fresh or dried)
- 1/2 tsp. basil (fresh or dried)
- Brie cheese (mini Brie size; remove the outside rind and cut into small squares to fit inside the mushroom caps)
- Salt and pepper if desired
- PALEO OPTION: Use olive oil to saute instead of butter, and leave out the Brie. Stuff with fresh bacon crumbles instead of the cheese.
Preheat the oven to 350 degrees.
Remove the stems from the mushrooms so that just the caps are remaining. (Tip: grind up the remaining stems in a blender or food processor and use as a filler for meatballs).
Melt the butter in large saucepan over medium heat (be careful not to heat it too high – don’t burn the butter!), add the mushroom caps, and saute them until tender-crisp. Sprinkle lightly with salt (if desired) and cook another minute or two. Remove the mushroom caps from the pan (leave the butter/sauce in the pan) and place them in a baking dish so they can be stuffed (tops down).
In the same saucepan (it still has the butter sauce) saute the garlic, chopped onion, cilantro, oregano, and basil over low heat. Add the salt and pepper to taste, if desired.
Place the squares of Brie inside each mushroom cap. Press the cheese into each mushroom, top with the oregano/basil/seasoning mixture, and place into the pre-heated oven.
Cook the mushroom caps in the oven for about fifteen minutes, or until the cheese is melted. Allow the mushrooms to cool slightly, and enjoy! (Tip: While they are always tastiest when served fresh, I kept some of mine overnight in the refrigerator for my salad the next day, and they were equally delicious).