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,