Brie and Sun-Dried Tomato-Stuffed Mushrooms Recipe
This five-ingredient appetizer is easy to whip up right before guests arrive.
![Brie and Sundried Tomato Mushroom Caps Brie and Sun-Dried Tomatoes Served in Mushroom Caps](http://hgtvhome.sndimg.com/content/dam/images/hgtv/fullset/2015/9/23/0/Original_BPF_Holiday-House_Entertaining_5-Cheesy-Recipes_Brie-Sundried-Tomato-Mushroom-Caps.jpg.rend.hgtvcom.616.462.85.suffix/1443025532769.jpeg)
Flynnside Out Productions
Yield: 24 mushrooms
Ingredients
- 2 dozen portabella mushrooms
- 2 tablespoons salted butter
- 1 medium package brie
- 1 jar sun-dried tomatoes
- thyme, for garnish
Saute mushroom caps in melted butter for 1 minute on each side in a pan.
Move from the pan into a glass pie dish, then add a spoonful of brie into each mushroom cap.
Bake at 350 degrees for 5-10 minutes or until the cheese is bubbly.
Remove from the oven, top with a sun-dried tomato and thyme. Serve warm.