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Amazing 20 Brie and Cranberry Stuffed Mushrooms bites

Brie and Cranberry Stuffed Mushrooms
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These Brie and Cranberry Stuffed Mushrooms are the perfect festive appetizer for your next gathering. Enjoy the creamy, rich Brie melting into the savory mushroom, balanced by a tart burst of cranberry. Bring that Sunday Flavor joy to your table with this simple, crowd-pleasing bite.

Ingredients

Scale
  • 1 pound white or cremini mushrooms, stems removed and finely chopped
  • 8 ounces Brie cheese, rind removed, cut into small cubes
  • 1/2 cup dried cranberries
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup panko breadcrumbs
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Gently wipe the mushroom caps clean. Remove the stems and set the caps aside, gill-side up. Finely chop the removed stems.
  3. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook until softened, about 5 minutes.
  4. Remove the skillet from the heat. Stir in the chopped parsley and dried cranberries. Season with salt and pepper.
  5. In a bowl, combine the cooked stem mixture with the cubed Brie cheese. Mix gently to combine without fully melting the cheese.
  6. Spoon the Brie and cranberry mixture evenly into the mushroom caps, mounding slightly.
  7. Sprinkle the tops with panko breadcrumbs.
  8. Bake for 15 to 20 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
  9. Serve warm immediately.

Notes

  • If you prefer a smoother filling, you can pulse the Brie in a food processor before mixing.
  • For extra richness, add 1 tablespoon of cream cheese to the filling mixture.
  • You can prepare the filling mixture a day ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://sundayflavor.com/brie-and-cranberry-stuffed-mushrooms-recipe/