Brie and Pistachio Stuffed Mushrooms

Yesterday I enjoyed a long lunch at The Kitchen  with two of my favorite people, Christian and Abi, and the stand-out dish was the deceptively simple-sounding “Mushrooms on Toast.”  Grilled bread with a smokey edge, topped with mushrooms cooked in a copious amount of butter and garlic, served with lemon dressed greens.  Simple and unbelievably good, and even the mushroom-averse Christian gave it a big thumbs up.  So, I have had mushrooms on my mind, and today I made this really easy (just three ingredients!) mushroom dish.

I adore mushrooms and I like to stuff them with any manner of things and roast them and eat them for lunch, on a salad, as an appetizer, or just because.  Don’t save these for a party, as they are really easy to make.  When roasted, mushrooms will exude a lot of liquid, so I pulsed the pistachios until some of them were fully ground (not all of them–you want some texture and color) to help absorb the liquid.  You really are not supposed to wash fresh mushrooms because it adds to that liquid issue, but I cannot help myself.  I stem them, rinse them quickly, and them let them drain on a dish towel before stuffing and roasting.

For the brie, I used an eight-ounce wheel and cut off the outer edges of rind but left the rind on the top and bottom of the wheel for some stability.  This is mostly a textural issue, so leave or remove as much rind as you like.  Here is the technique:

Brie and Pistachio Stuffed Mushrooms
1/3 cup shelled pistachios (roasted and salted)
8 ounces Brie
2-3 dozen medium-to-large cremini mushrooms, stemmed and cleaned (about a pound and a half)

Preheat the oven to 375.  Spray one or two baking pans with cooking spray (I used two, 8 x 10 inch pans).

Using a blender or food processor, pulse the pistachios until about half are the texture of coarse cornmeal.

Cut the brie into half-inch pieces and toss with the pulsed pistachios.  Stuff each mushroom cap with some of the mixture and arrange in a single layer in the prepared baking sheets.  When all of the mushrooms are stuffed, spoon any remaining pistachios over the top.

Bake for 15-20 minutes, or until the mushrooms are soft and the filling is bubbly.  Serve hot or at room temperature.

Thanks for reading,


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  1. Lisa @ Snappy Gourmet

    I've actually been thinking about making some stuffed mushrooms. These look great!

  2. Oh my gosh, these look so tempting. All the ingredients are on my list of favorites. Yum!

  3. Robin @ Yankee Kitchen

    Dang, these sound good. I think I will make a batch soon, with a little crispy Pancetta on top 😀

  4. Oh wow, that sounds good…next batch.

  5. Mmmmmnnn, great flavors! I am a mushroom lover. Actually I am making some tonight….wish I had pistachios and Brie on hand.

  6. Sonali-The Foodie Physician

    Looks delicious- I love brie but my husband doesn't so I don't buy it very often. I love the fact that the recipe only has 3 ingredients- great job!

  7. I never would have thought of this but I'm glad that you did!

  8. Hi.. I love stuffed mushrooms (well mushrooms in any guise really) I like mine done with Dolcelatte and caramalised onions but I'll definitely be giving this a try :))

  9. Definitely does, Pancetta makes most things goooood :)) lol

  10. I love stuffed mushrooms. I’ve seen so many recipes for them, but nothing quite like this. That filling sounds completely awesome.

    1. If you love brie (I do!) you will really like these–and they are nice and filling, too.

  11. These look amazing, I LOVE stuffed mushrooms! And brie and pistachios???? I bet they are super creamy and nutty…can’t wait to try this recipe!

    1. Thanks, Andrea! I really love brie, so these are a favorite.

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