Brie Stuffed Mushrooms

Happy Wednesday! 24 more hours on the Thanksgiving train over here on WGC and this quick/easy/festive appetizer is everything – let me intro you to Brie Stuffed Mushrooms!!

Brie Stuffed Mushrooms from (@whatsgabycookin)

Besides quick weeknight meals, the other most frequently requested recipe on snapchat 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 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!

Brie Stuffed Mushrooms

Yield: Serves 4-6

Brie Stuffed Mushrooms


  • 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
  • 4 tablespoons Olive oil


  1. Pre-heat your oven to 350 degrees.
  2. Clean the mushrooms and remove the stem. Place them bottom side up on a baking dish and drizzle them with 2 tablespoons of olive oil. Put about 1 tablespoon of brie into each of the mushroom cavities.
  3. 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.
  4. Transfer the baking dish to the oven and bake for about 20-25 minutes until the mushrooms are tender and then cheese is melted.
  5. 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

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  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!

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