Brie Stuffed Mushrooms

Jump to Recipe

Do you love brie cheese? How about mushrooms? If you answered yes to both of those questions, then you’re going to love these Brie Stuffed Mushrooms! They are the perfect appetizer or side dish for any occasion. Plus, they’re easy to make and only require a few simple ingredients. So get cookin’!

Brie Stuffed Mushrooms from (@whatsgabycookin)

Besides quick weeknight meals, the other most frequently requested recipe on Instagram is always for easy appetizers like these Brie Stuffed Mushrooms. Stuffed mushrooms are such a classic, plus they take almost no prep time and there’s a piece of brie inside which is like a little surprise present no one was expecting! Little baby bella mushrooms get stuffed with brie and topped with an herb breadcrumb mixture – so simple right?

Brie Stuffed Mushrooms from (@whatsgabycookin)

After roasting, these stuffed mushrooms are perfectly gooey on the inside, crunchy on the top and savory all around. They’re easy to make ahead of time and bring to an event if you’re in charge of appetizers, and if you’re hosting and want to serve these, you can prep them a day ahead of time and just bake them off when the moment is right! If you need a step by step – check out the video below. Enjoy!

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

Stuffed Mushrooms Ingredients:

  • Baby Bella Mushrooms
  • Brie cheese
  • Panko bread crumbs
  • Pecorino Cheese
  • Parmesan Cheese
  • Thyme 
  • Kosher salt and freshly cracked black pepper
  • Olive oil

These brie stuffed mushrooms are the perfect appetizer for your next dinner party or holiday gathering. The cheesy, earthy flavor of the mushrooms pairs perfectly with the creamy brie, and the breadcrumbs add a delicious crunch. Plus, they’re easy to make – just pop them in the oven and you’re good to go! So add this recipe to your next menu and thank me later.

Brie Stuffed Mushrooms

5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer
Cuisine French
Servings 4 -6 servings


  • 12 Baby Bella Mushrooms
  • 1 small wedge of Brie cheese
  • 1/3 cup Panko bread crumbs
  • 1/4 cup Pecorino Cheese
  • 1/4 cup Parmesan Cheese
  • 1 tsp fresh thyme chopped
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons Olive oil


  • Pre-heat your oven to 350 degrees.
  • Clean the mushrooms and remove the stem. Place them bottom side up on a baking dish. Put about 1 tablespoon of brie into each of the mushroom cavities.
  • In a small bowl, combine the rest of the ingredients and about 2 tablespoons of olive oil and season the mixture with salt and pepper. Fill the mushroom cavity with a small scoop of the bread crumb mixture.
  • Transfer the baking dish to the oven and bake for about 20-25 minutes until the mushrooms are tender and then cheese is melted.
  • Remove the baking sheet from the oven and serve.
Photography by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling Amy Paliwoda / Props by Casa de Perrin and The Surface Library / Recipe by What’s Gaby Cooking


  1. Gaby…Horay for this delish recipe! I can’t wait to try it myself. I stumbled upon your blog from a Pinterest posting, and I hope you don’t mind, but I am going to put a link to this recipe on my Thanksgiving page. Good Luck with all of your future recipes…I am excited to see what else you have up your sleeve!

  2. I LOVE these videos! They make me want to get to the market and back to the kitchen, to make all these wonderful things that I never would have thought of otherwise!!!!

  3. I made these last night, SO good! My hub loves cheese and mushrooms, so he loved them! I used garlic inflused olive oil and rosemary from the garden, one of the two herbs I have managed not to kill!

  4. Thanks for sharing your recipe. You had me with the photo of them in a cast iron skillet. Then I saw the ingredients and had to pin. I am going to bake mine in a cast iron skillet, maybe better than a baking sheet? 🙂

  5. These look incredible and ah – look pretty easy to make too. I might try and turn them into a dinner with big portabellos. Happy Thanksgiving.

  6. Hi Gaby,
    Is it possible to make these ahead of time & freeze them? I want to make them for my super bowl Sunday party. Please let me know when you get a chance. Thank you!

  7. 5 stars
    fantastic recipe and so easy to prepare. even the kids and Labrador retrievers loved them.

    Will try them for lunch next time.

  8. Hi. I am doing a test run today and wondering if I can assemble the baked Brie this morning and bake tonight? Bring back to room temp first?


  9. These look delish! Can you remind us why you leave a baking stone in the oven while cooking something on a different pan? Thanks, Gaby!

    1. I just leave my stone in the oven at all times. Creates a really even surface for everything to bake on

  10. 5 stars
    Made these tonight as a pre-New Years Eve appetizer. They were amazing and will forever be on my appetizer recipe list. My husband flipped over them. I’m not the biggest fan of mushrooms, but these were seriously excellent. 25 minutes in the oven did it for me. (I used a Pyrex dish. If using a cast iron pan, 20 minutes might be perfect).

Leave a Reply

Your email address will not be published.

Recipe Rating