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Mushrooms stuffed with Brie & Garlic

Mushrooms stuffed with Brie & Garlic

Easy Christmas starters!

So it’s Christmas Day and it’s a tricky thing isn’t it – the Starter!

On the one hand you want to  kick off your Christmas feast with a bang, but on the other, you don’t want to over-do it before the roast has even been taken out of the oven.

So I have the answer – a small tasty little starter that’s great and so easy!

My Mushrooms Stuffed with Brie & GarlicSo here is  the recipe for my famous stuffed Mushrooms.

Christmas Twist Mushrooms or Easter 

But with a twist – a Christmas Twist and that’s a smudge of Cranberry Sauce! Can you see here how I’ve popped the cranberry under the cheese. It’s so lovely, so festive….


Mushrooms stuffed with Brie & Garlic


To Serve your stuffed mushrooms

What’s great about these is that you basically bake them all in one tray for 20 minutes. Then whip out the oven, pop 5 on each plate with a few leaves and woo hoo!!

Perfect easy starters for the whole family! Simple


Mushrooms stuffed with Brie & Garlic

You can mix it up a bit if you like.

I have made them before with any cheese – even soft cream cheese with herbs and garlic! Oh and they are really nice with Stilton too!

An idea to use up all that left over christmas cheeses! (Post xmas)

So why not have a go?

So simple, so easy and yet so tasty. They look amazing when served  and you never know until you try! Mushrooms stuffed with Brie & Garlic! Who knew how easy – hey?

If you fancy a cold starter, or just a canapé, then try my delicious Smoked Salmon on Rye Bread canapés. So pretty and so tasty

Happy Christmas guys

And don’t forget to let me know what you think by dropping me a comment below!

If you love mushrooms as much as me why don’t you have a go at my Portobello Stuffed Mushrooms!



Serves 4 (as starters) (Double up if you’re hungry or have lots to feed)

  • 250g Box of medium sized Mushrooms – washed with stalks removed (about 20 – 25 mushrooms)
  • 200g Packet Brie – chopped into largish pieces
  • About 1 Tablespoon Cranberry sauce
  • 3 Tablespoons Olive oil
  • 3 Cloves Garlic, peeled and chopped super finely
  • 1 Large White Onion, peeled and chopped finely
  • 150ml 1/2 tub of Elmlea single cream – or standard single if you have it
  • Few sprigs go fresh Thyme
  • Salt & Black Pepper
  • Drizzle olive oil to serve
  • Salad leaves to serve

Preparation Method

Preheat oven to 200C/400F or Gas6

  1.  Wash and remove stalks from mushrooms, place in an oven proof dish (no need to peel mushrooms)
  2.  Pop a tiny blob of cranberry in the bottom of each mushroom
  3.  Next stuff  a lump of Brie into each mushroom until it’s spilling out the top. Pop on one side
  4. In a frying pan gently fry the garlic and onions until soft – about 10 minus . Turn off the heat
  5. Next add the cream and thyme leaves and season with salt and Black pepper
  6. Using a teaspoon pour the cream and onion mix over the mushrooms, making sure each mushroom has some onions and cream on top
  7. Bang in the oven for 20 minutes or until nice and golden
  8. Remove from  the oven, you will have sauce in the bottom of the tray
  9. Place 5 mushrooms on your starter plates, pop some excess sauce over the top, next a small handful of salad leaves and a drizzle of olive oil!
  10. Tuck in!


Monika Dabrowski says:
Such a great festive recipe idea, I love the combination of mushroom and brie! Thank you for joining in with #CookBlogShare
    Clare x says:
    Thanks Monika! Cx
Kat (The Baking Explorer) says:
Oh wow this sounds mouth wateringly good!
    Clare x says:
    Thanks Kat x