For post two of Abundant Crop: Mushrooms, you get two recipes!  And since it is wedding week, I had to think of a way to tie these recipes in.

How do you mix mushrooms and weddings?  It’s not like you are going to make mushroom earrings or anything … or decorate with them, although, I guess you could!  I just had a friend decorate a wedding with limes and cilantro (they served Mexican food) and it looked fantastic.  But I went with a more traditional approach — appetizers.  These would be perfect at a bridal shower, or during a cocktail hour after the wedding ceremony.  These recipes are both from The Pioneer Woman, and are pretty similar.  The first is much easier,  but the second is definitely my favorite.

Mushrooms Stuffed with Brie

• 1 package White Button Mushrooms, Washed And Stems Removed
• 4 cloves Garlic, Minced
• ¼ cups Flat-leaf Parsley, Chopped
• 4 – 5 whole Green Onions,  Chopped
• Splash of White Wine
• 1 slice of Brie Cheese

Preheat oven to 350 degrees.  Melt butter in large saucepan, add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan, throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.  Then pour the garlic / parsley mixture on top.  Cook for 15 minutes, or until brie is melted.  Let them cool just a bit before serving.

We served these at a little homecoming party for a Marine friend, and at our Monday Night Worship, they are always a hit!  Butif you have more time, try to make our second recipe…

Stuffed Mushrooms

• 24 ounces White Button Mushrooms
• ⅓ pounds Hot Pork Sausage (I  usedSpicy Italian)
• ½ Medium Onion, Finely Diced
• 4 cloves Garlic, Finely Minced
• 8 ounces, fluid Cream Cheese
• 1 whole Egg Yolk
• ¾ cups Parmesan Cheese, Grated
• ⅓ cups dry White Wine
• Salt And Pepper

Brown and crumble sausage. Set aside to cool.  Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.  Pour in wine and allow liquid to evaporate.  Add chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.  Add cooled sausage and cooled mushroom stems (usually mine are still warm). Stir mixture together and refrigerate for a short time to firm up (I usually skip this step because by this time my guests have arrived — remember that post on time management?  yeah, planning is not my high point).  Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot — so says Ree!

One final picture of those brie stuffed mushrooms, and a big thank you to Ree for her delicious recipes that keep our kitchens tasting and smelling wonderful!