Brie & Sun-dried Tomato Stuffed Mushrooms

Creamy melted brie combined with the intense sweet-tart flavor of sun-dried tomatoes nestled in earthy mushrooms make this appetizer party worthy

I have 2 dozen baby bella mushrooms that I’ve wiped clean with a paper towel and removed the stems

I chopped up the stems to add to a veggie omelet the next morning. Good use of leftovers!

Place the mushroom caps in a baking dish that has been sprayed with cooking oil. Lightly brush the mushrooms with olive oil

Bake at 350 degrees for about 10 minutes until slightly softened

While the mushrooms are baking, let’s prep the rest of the ingredients

I like the sun-dried tomatoes packed in olive oil because they’re easy to slice and have a great flavor from the oil. Cut the tomatoes into 24 strips

What’s the difference between dry and oil packed sun-dried tomatoes?

Dry packed tomatoes are similar in texture to dried fruit and have little to no moisture. Before using the dry packed tomatoes, they must be hydrated in warm water. They stay a little more chewy than the oil packed even after re-hydrating them

Oil packed tomatoes are well, packed in oil. Sometimes they are seasoned with herbs and spices. These tomatoes can be used right from the jar and work well in cooked dishes as well as salads. Just be sure to blot some of the oil off the tomatoes before use

Thinly slice the brie and cut into 24 chunks

Remove the fresh thyme leaves from their stems and now we’re ready to assemble

Add a strip of sun-dried tomato, a chunk of brie and a small sprinkle of the fresh thyme to each mushroom

I drizzled the mushrooms with a little of the sun-dried tomato oil from the jar. This is totally optional but I just love the flavor

Bake at 350 degrees for 10-12 minutes until the brie is melted

Sprinkle the warm mushrooms with a bit of kosher salt and serve immediately

Check out some of our other party worthy starters

Jalapeño Poppers

Shishito Peppers & Fry Sauce

Tsukune – Japanese Meatballs

Enjoy!

Simply Sundays ~ Brie & Sun-dried Tomato Stuffed Mushrooms

Servings: 24
Time: 10 minutes prep, 20 minutes bake
Difficulty: Easy
Print

Ingredients

2 dozen baby bella mushrooms

1 4 ounce jar of sun-dried tomatoes packed in oil

4 ounces of brie

3-4 sprigs of fresh thyme

Kosher salt for serving

Directions

Preheat oven to 250 degrees

Wipe the mushrooms clean with a paper towel and removed the stems

Place the mushroom caps in a baking dish that has been sprayed with cooking oil. Lightly brush the mushrooms with olive oil; bake at 350 degrees for about 10 minutes until slightly softened

Cut the sun-dried tomatoes into 24 strips; thinly slice the brie and cut into 24 chunks & remove the fresh thyme leaves from their stems

Add a strip of sun-dried tomato, a chunk of brie and a small sprinkle of the fresh thyme to each mushroom

Optional – drizzle the mushrooms with a little of the sun-dried tomato oil from the jar

Bake at 350 degrees for 10-12 minutes until the brie is melted

Sprinkle the warm mushrooms with a bit of kosher salt and serve immediately

Tools used to make this recipe

Architec Carving Board, Gripperwood

Pyrex Glass Oblong Baking Dish 9 inch x 13 Inch

Zelite Infinity Santoku Knife