Marinated Stuffed Wild Mushrooms Recipe
Marinated mushrooms filled with a savory blend of spinach and Brie
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Ingredients
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Mushrooms & Marinade
Filling
Finishing & Garnish
Method
Mushrooms & Marinade
- 1
- 2
Make marinade
In a medium bowl whisk together 1/2 cup olive oil, white wine vinegar, soy sauce, honey, minced garlic (3 cloves), lemon juice, thyme, red pepper flakes, kosher salt and black pepper until combined.
- 3
Marinate mushrooms
Place mushroom caps in a single layer in a shallow dish or resealable bag. Pour half of the marinade over the caps, turning to coat well. Reserve the other half of the marinade for basting later. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. Turn occasionally so caps absorb marinade evenly.
Filling
- 4
Cook spinach
Heat 1 tablespoon butter in a large skillet over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add packed spinach in batches, stirring until wilted and liquid evaporates, about 4–6 minutes total. Remove from heat and transfer spinach to a colander; press gently with a spoon to remove excess moisture. Allow to cool slightly and then chop coarsely.
- 5
Combine filling
In a mixing bowl, combine the cooled chopped spinach, 8 oz small pieces of Brie (if Brie is very soft, remove the rind or keep small pieces), 2 oz softened cream cheese, 2 tablespoons grated Parmesan, 1/8 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon zest. Mix until uniform — the mixture should be thick and spreadable. Taste and adjust seasoning.
- 6
Portion filling
Using a small spoon or piping bag, portion about 1 tablespoon of filling into each marinated mushroom cap, mounding slightly but not overflowing. If you have leftover filling, reserve for serving or reduce per-cap amount.
Bake & Finish
- 7
Arrange
Preheat oven to 375°F (190°C). Arrange the filled mushroom caps on a baking sheet lined with parchment or in a shallow baking dish, gill-side up. Brush or drizzle each cap with a little of the reserved marinade or 1–2 teaspoons olive oil.
- 8
Bake
Bake for 12–16 minutes, until filling is bubbly and Brie has softened and started to turn golden at the edges. If you prefer a crisper top, place under a broiler for 1–2 minutes while watching carefully.
- 9