How to Make Baked Brie & Walnut-Stuffed Portobello Caps
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Preheat oven to 400°F (200°C). Remove stems from portobello caps and wipe clean.
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Brush both sides of mushrooms with olive oil. Place gill-side up in a baking dish.
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Sprinkle with salt and pepper. Stuff each cap with Brie chunks and chopped walnuts.
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Top with thyme leaves. Bake for 15-18 minutes until mushrooms are tender and Brie is melting.
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Serve hot, with extra olive oil drizzled over if desired.
Pro Tips for Perfect Baked Brie & Walnut-Stuffed Portobello Caps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large portobello mushroom caps, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Baked Brie & Walnut-Stuffed Portobello Caps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Baked Brie & Walnut-Stuffed Portobello Caps?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large portobello mushroom caps?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.