Preheat oven to 350° F.
Wash mushrooms thoroughly. Remove stems and set aside.
Place cap (hollow) side down into a shallow baking dish. Brush the bottom and sides of the mushroom caps lightly with oil and bake for 15 minutes in the preheated oven.
Chop the mushroom stems finely and sauté in olive oil with diced celery and peppers for 5 minutes.
Stir in the capers and season to taste with the thyme, oregano, salt and pepper.
Remove mushrooms from oven, and fill with mixture and top with 1 tbsp. of Crème de Brie. Broil on the top rack of the oven for 3-4 minutes until cheese is browned and bubbly.
If you use fresh herbs instead of dried, use 1/4 tsp of each thyme and oregano.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (41g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 40 (71%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.8mg||4 %|
|Sodium 104.6mg||4 %|
|Potassium 101mg||3 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.7g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 56
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