{"id":405,"date":"2015-12-30T16:07:21","date_gmt":"2015-12-30T16:07:21","guid":{"rendered":"http:\/\/www.venividiedi.net\/?p=405"},"modified":"2016-04-21T16:30:27","modified_gmt":"2016-04-21T16:30:27","slug":"brie-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/www.venividiedi.net\/?p=405","title":{"rendered":"Brie-Stuffed Mushrooms"},"content":{"rendered":"

I love mushrooms. It takes up flavor very well without giving up its almost woodsy taste. Naturally, I can’t leave it alone, so I had to jazz it up somehow. My old recipe consisted of stuffing big button mushrooms with Panko mixed with Parmesan cheese. Life was so simple then.<\/p>\n

Every good dish starts with garlic. Smash and chop 5 cloves and sautee with half an onion. This should take about 3 minutes to get soft. Remove from pan and add a little bit more olive oil to cook the shrooms.<\/p>\n

\"Note<\/a>
Note how they seem to be crowding the pan. No worries, it shrivels as it cooks<\/figcaption><\/figure>\n
\"Flip<\/a>
Flip em over after about 4 minutes. See how well they fit into the pan now. Cook for another 4 min.<\/figcaption><\/figure>\n
\"Arrange<\/a>
Arrange in baking dish. Then stuff each button mushrooms with brie, topped with your garlic-onion combo and toss in some chopped cilantro<\/figcaption><\/figure>\n
\"Bake<\/a>
Bake at 375 for 15-17 minutes.<\/figcaption><\/figure>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I love mushrooms. It takes up flavor very well without giving up its almost woodsy taste. Naturally, I can’t leave it alone, so I had to jazz it up somehow. My old recipe consisted of stuffing big button mushrooms with Panko mixed with Parmesan cheese. Life was so simple then. Every good dish starts with … Continue reading Brie-Stuffed Mushrooms<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3],"tags":[],"class_list":["post-405","post","type-post","status-publish","format-standard","hentry","category-stuff-i-cook"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p71dzN-6x","jetpack-related-posts":[{"id":692,"url":"https:\/\/www.venividiedi.net\/?p=692","url_meta":{"origin":405,"position":0},"title":"Mushroom Risotto","author":"certifiedfoodie","date":"April 21, 2016","format":false,"excerpt":"I love mushrooms. 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