What’s Up, Hungry People!
Today, I have a fantastic recipe that combines the tangy nuttiness of brie cheese with the savory goodness of mushrooms, topped off with a touch of sweetness from dates and green onions. It’s a flavor explosion that you won’t be able to resist!
Brie cheese has always been my favorite type of cheese. Its tangy nuttiness blends perfectly with anything and everything, from sweet to savory. In this recipe, we bring together the best of all worlds, finding savory in the mushrooms and sweetness with the date and green onion topping.
This recipe is just as simple as it is elegant. Made with fresh ingredients like rosemary and button mushrooms, these mushrooms make for an incredible appetizer or side dish.
Here’s What You Need
- White button mushrooms: Provide the base for the stuffed mushrooms.
- Brie cheese: Adds a tangy and creamy flavor, melting into gooey goodness.
- Dried pitted dates: Bring natural sweetness and a chewy texture to balance the savory elements.
- Green onion: Imparts a mild onion flavor and a touch of freshness.
- Butter: Enhances the richness and adds a luscious mouthfeel.
- Vegetable oil: Used for frying the mushrooms to achieve a crispy exterior.
- Habanero pepper: Adds a hint of heat and complexity to the dish.
- White wine: Deglazes the pan, infusing the mushrooms with a subtle, fruity flavor.
- Rosemary: Provides an aromatic and earthy note to complement the other flavors.
- Fresh parsley: Used as a garnish, adding a pop of freshness and visual appeal.
Start by sautéing the dates in the butter until they have softened. If you are using dried dates, refresh them for a few minutes in a water bath prior to sautéing.
Add the remaining butter, green onions, garlic, and rosemary to the pan with the dates. If using, add the chopped habanero. Splash some wine into the pan to deglaze it while you scrape up the brown bits. Reduce the heat to low and let simmer for a few minutes to let the wine evaporate as you start preparing the mushroom caps.
In a clean pan, heat a tablespoon of oil over medium heat until it shimmers, then add the caps, either side first, until just beginning to brown.
Once browned, flip the caps to repeat the browning on the opposite side. Take care to only brown the mushrooms for a few minutes, or else the mushrooms might become too soggy to transfer to the baking pan. Aim for about 45 seconds to a minute per side.
Chop the brie into cubes that are just small enough to fit inside each mushroom cavity. Arrange the mushrooms into a small baking pan and cover with the date and green onion mix.
Bake the caps for 10-15 minutes, or until the brie has completely melted and the tops are beginning to brown.
Tips for Making Baked Brie Stuffed Mushrooms
- Prepping the Mushrooms: Wash and dry the mushrooms thoroughly before removing and discarding the stems to ensure a clean and presentable dish.
- Choosing the Brie: Opt for a ripe and creamy brie cheese to achieve the best flavor and melting consistency.
- Handling Dried Dates: If using dried dates, soften them by refreshing them in a water bath for a few minutes before sautéing.
- Deglazing the Pan: When deglazing the pan with white wine, scrape up the browned bits to incorporate their rich flavors into the sauce.
- Avoiding Soggy Mushrooms: Take care not to overcook the mushrooms during the browning process, as this can make them too soggy. Aim for about 45 seconds to a minute per side.
- Perfect Mushroom Cavity: Cube the brie cheese to a size that fits snugly inside the mushroom cavities, ensuring a satisfying cheese-to-mushroom ratio in each bite.
- Serving Temperature: These stuffed mushrooms can be enjoyed hot, at room temperature, or even chilled. Allow them to rest for a while to absorb all the flavors before serving.
- Spoon Over the Date Mixture: Before presenting the stuffed mushrooms, be sure to scrape up any remaining date mixture and spoon it over each mushroom for an extra burst of flavor.
- Garnish with Fresh Parsley: Sprinkle fresh parsley over the finished dish to add a vibrant touch and elevate the presentation.
These puppies are ready to be served hot, room temp, or even cold. Some people prefer to let them rest for a while prior to serving, to really absorb all the flavors.
Wrapping it up, Hungry People!
These brie & date stuffed mushrooms are truly a culinary delight. With the tangy brie cheese, savory mushrooms, and sweet date and green onion topping, each bite is bursting with flavor. Whether you serve them hot, at room temperature, or even chilled, these stuffed mushrooms are sure to impress your guests.
Don’t forget to spoon over that delectable date mixture for an extra touch of deliciousness. So go ahead, give this recipe a try and savor the mouthwatering combination of ingredients. Let’s cook up a batch and enjoy every moment of this delightful dish.
Brie & Date Stuffed Mushrooms
- Preheat the oven to 350°F (175°C). Wash and dry the mushrooms, then pop out and discard the stems.
- In a pan over medium heat, add two tablespoons of butter, then toss in the pitted dates and sauté until tender.
- Add the remaining butter, green onions, garlic, and rosemary; stir until fragrant. Pour a splash of wine into the pan to deglaze it. Let the wine evaporate completely while scraping up the browned bits, then remove from the stove.
- Next, add two tablespoons of vegetable oil into a small pan over medium-high heat. Place the mushrooms in the pan, top down, and let them brown for one to two minutes, then flip the mushrooms stem side down and repeat. Remove the mushrooms to a plate and let them cool slightly.
- Cut the brie into cubes about a half-inch thick, just small enough to fit inside the cavity of each mushroom.
- Arrange the slightly cooled mushrooms into a baking dish so the sides are just touching. Press a cube of brie into each mushroom cap, then pour the dates and green onions over the mushrooms.
- Bake for 10 to 15 minutes or until the brie is completely melted. Serve right away warm or chill for a few hours to serve cold. Sprinkle with fresh parsley for garnish. Enjoy!