Wednesday, November 23, 2011

Brie stuffed mushroom caps

Sometimes a bad day slips in so sneakily that it takes a while to realize you are having one.
It starts off innocently enough. Like waking up late for class and in the process of franticly getting ready, pokes a blob of moisturizer into eye. Nothing new. Scrambles to class to find that no. one. is. there.


That’s okay, opportunity to go to the library and get some work done. Opens up laptop to have it disrupt everyone actually studying with music from Stereomood that was left open from the night before. Spends rest of time in library trying to convince self that did not actually happen.

By the time it's time to start heading to flamenco practice, realizes that the season has changed from fall to winter and am not appropriately dressed anymore. That’s okay, will take the bus. Misses the bus by a second and decides to walk. Arrives 45 minutes later beaten by the wind, just in time to dance to choreography that involves slapping own thighs over and over for an hour.

Stops by the pharmacy on the way home to pick up some toothpaste. Buys 3 to get the 3 for $10 deal. Upon leaving, realizes it wasn’t actually on sale and that it was really expensive toothpaste. Has just spent $20 on toothpaste.

Okay stop. So we have all had bad days. Solution? A really long shower. And these:

Around 24 button mushrooms (2 packages: I used a package each of white and brown)
2 cloves of garlic, minced
Handful of flat-leaf parsley (around 1/4 cup, chopped)
Small wheel of brie (or a large slice/wedge)
Pinch of paprika, salt and pepper
2 tablespoons olive oil
4 tablespoons of panko/or breadcrumbs

1. Preheat oven to 375 degrees. Remove stems of mushrooms by gently wiggling back and forth.
2. Add olive oil, chopped parsley and minced garlic to a large saucepan on medium heat. Cook mixture for a minute. Add mushroom caps to mixture and lightly sprinkle with paprika, salt and pepper. Cook everything for 1-2 minutes until everything is heated.
3. Remove mushrooms from pan and place upside down in a baking dish, pouring the remains of the mixture into the mushroom caps. Fill each mushroom cap with a little sprinkle of panko or breadcrumbs to soak up the moisture as the mushrooms cook.
4. Cut rind off of brie (or leave it on if you don’t mind it) and then cut brie into small cubes. Place a piece of brie on top of each mushroom.
5. Cook mushroom caps in the oven for 10 minutes or until mushrooms are tender. Allow to cool slightly and then eat!


  1. oh my goodness mushrooms and cheese mushrooms and cheese.
    I think you've just found the keys to my heart, Annie.

  2. I have neither mushrooms or brie in my fridge but I will make sure I do tomorrow! Great recipe and I hope you never have a bad day again. XX


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