Peppercorn Brie Stuffed Mushrooms with Garlic-Herb Crumbs

These elegant stuffed mushrooms feature a creamy Reny Picot Peppercorn Brie center, balanced with earthy mushrooms and a crunchy, aromatic topping. Perfect for dinner parties, holidays, or a cozy night in.

Ingredients

• 16 large white mushrooms, stems removed and finely chopped
• 6 oz Reny Picot Peppercorn Brie, rind removed, cut into cubes
• 2 tbsp olive oil
• 2 garlic cloves, minced
• ¼ cup onion, finely diced
• 2 tbsp fresh parsley, chopped
• ½ cup panko breadcrumbs
• 2 tbsp butter
• 1 tsp fresh thyme leaves
• Salt & black pepper to taste

Instructions

1. Prep Mushrooms
   Preheat oven to 375°F (190°C). Clean mushrooms and remove stems. Set caps aside, chop stems finely.
2. Cook Filling
   Heat olive oil in skillet. Add onion, garlic, and mushroom stems. Sauté 5 minutes until soft. Season lightly.
3. Stuff Caps
   Place mushrooms on parchment-lined tray. Add a cube of Peppercorn Brie in each, then top with sautéed mixture.
4. Make Crumbs
   In skillet, melt butter. Add panko and thyme; toast until golden. Stir in parsley.
5. Bake
   Sprinkle garlic-herb crumbs on each mushroom. Bake 15 minutes until cheese is melted and mushrooms tender.
6. Serve
   Garnish with extra parsley. Serve warm as a refined appetizer.

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