Time seems to be moving so quickly! Thanksgiving, Christmas, and New Years all flew by, and I cannot believe we are nearing Valentine’s day already. I don’t have anything huge planned this year (although I’m very much looking forward to it), but if you’re looking to make a delicious, romantic meal at home to impressed your significant other, might I suggest whipping up a batch of these?
Everything about this dish screams Sexy. You take brie, one of the creamiest, most indulgent cheese ever, pair it with some juicy mushroom caps sauteed in butter, and top it off with sauteed garlic, green onions, and parsley for one of the most incredible little appetizers you will ever eat.
And do you know the best part about it? They take like 10 minutes to throw together, leaving you lots of time to uncork that bottle of wine and snuggle up. 😉
You will need:
- 1 package white button mushrooms, washed and stems removed
- 4 cloves garlic, minced
- ¼ cup parsley, chopped
- 4 green onions, sliced
- 1 wedge Brie cheese
- Butter and salt, for sautéing
Preheat oven to 350°. Melt some butter in a skillet, add the mushroom caps and toss to coat. Sprinkle with salt and cook until softened and the color changes. Remove mushrooms and place in a glass baking dish.
Add the chopped parsley, green onion, and minced garlic to the pan and cook with the remaining butter. Sprinkle with some more salt and cook until softened.
Cut the rind off the brie (throw the brie in the freezer 15 minutes before you do this to harden it up and make it easier to cut), and place little cubes of cheese into each mushroom cap. Spoon parsley mixture on top, and bake for 15 or so minutes, or until the brie is melty and gooey.
Trust me, these are outrageously delicious. The rich flavors and textures will make it appear as if you slaved over these for hours, when in fact they took very little time at all. Perfect for surprising your date with! And because you don’t use up too much brie (the wheel in the picture was MASSIVE! I used maybe a 1/4 of that) you don’t have to bankrupt yourself purchasing this pricier ingredient.
Just because these are perfect for Valentine’s day or date night in general, doesn’t mean that you shouldn’t make these for a party. They’re delicious all year round, and are definitely my new go-to party food.
This week’s theme is actually cakes, so check back in a few days to see if Ken and I can successfully recreate a Little Debbie snack, and decorate some multi-tiered cakes like pros. I’m pessimistically optimistic!
Recipe from Pip and Ebby