Crispy stuffed mushrooms with brie cheese

Ingredients:

• 900 g brown mushrooms, stems removed
• 6 tablespoons melted salted butter
• 220 g Brie cheese, cut into small pieces
• 2/3 cup panko breadcrumbs
• 0.5 cup chopped fresh parsley
• 2 cloves garlic, crushed

Preparation:

1. Preheat oven to 190°C (375°F). Place the mushrooms, hole-side down, on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Turn the mushrooms over, hole-side down, and place a slice of brie inside each cap.
2. In a medium bowl, combine the breadcrumbs, parsley, garlic, 1/2 teaspoon salt, and a few grinds of black pepper. Mix in the remaining 5 tablespoons melted butter. Spoon a small amount of the mixture onto each mushroom.
3. Bake until the mushrooms are tender around the edges, the cheese is melted, and the tops are golden brown, 20–25 minutes. Serve warm or at room temperature.