November 23rd, 2017

Brie Stuffed Mushrooms
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Thanksgiving was spent this year in AZ at my brother’s house.  We flew out on Monday.  Tuesday we went to the market and I made the pumpkin Pie. I first made this back in the winter when we had an ice storm from the Sarah Beth cookbook. It is in the blog. I have never used anything else.  We did the turkey on the grill and I used the same recipe as we did the last time I made Thanksgiving dinner, from Lidia's Family Table cookbook.  Everyone again loved the turkey and gravy.  I sent to AZ from Williams Sonoma cranberry sauce, focaccia stuffing and Sweet Potato Casserole with Streusel Topping.  Their recipe sweet potato recipe was more trouble than it was worth.  This stuffing wasn’t as good as the one on the outside of the focaccia box, but the sausage could be the culprit.  The variation on the box has chestnuts, mushrooms, and chestnuts.  This was only missing the mushrooms.    

So not much new this year.  I think I expermented for so many years as I just didn't find exactly what I liked.  The new was the sweet potato recipe.  I like plain baked and mashed with salt, butter and pepper, add some tiny marshmellows at Thanksgiving better.  And as I said the one on the back of the box is better.  

The appetizer was great, new and I will definately serve again.  

For appetizers we had the following along with nuts and olives.

Brie-stuffed Mushrooms


1# button mushrooms, cleaned and stems removed

4 slices of bacon

14 C chopped flat-leaf parsley

1 clove garlic, minced

3 green onions, sliced thinly

1 T dry Marsala (optional) Didn’t have.

1 wedge Brie cheese


  1. Preheat oven to 350 degrees.
  2. Pop the wedge of cheese into the freezer while you prepare the mushrooms.  
  3. In a skillet,sauté the bacon until crisp and drain on paper towels, then crumble it into a bowl and set aside.
  4. Toss the mushrooms into the pan and give it a shake to coat evenly.  Cook for just a couple minutes, then remove them to a pie plate, open side up.
  5. Reduce the heat to low and add parsley, garlic and onions to the pan and sauté for just a couple of minutes.
  6. Stir in the Marsala, if using, and sauté until the liquid is evaporated, then add the mixture to the bacon bowl.  Toss to combine.
  7. Remove the Brie from the freezer and carefully cut away the rind.  Cut into cubes that fit into each mushroom.  (Can be made a few hours ahead to this point and held at room temperature.)
  8. When ready to serve, sprinkle the bacon mixture over the mushrooms.  
  9. Bake for 15 minutes until the cheese is melted but not bubbling.
  10. Let mushrooms cool for a few minutes before serving.  
The photo is the turkey as Bud was about to carve.

As usual we had a lot of leftovers.  We asked Sandy and Steve to take some on Thanksgiving.  The day after Thanksgiving our friend Regis, and his friend who lives in Phoenix, were able to get out of army training in AZ to come help with leftovers.  Regis is at Ft. Campbell, TN but sent to training in AZ for 2 months.  He took all the remaining leftovers back to the base for the guys who couldn’t get a pass or had no where to go.  

I made turkey carcus soup, at Buds request, with the bones and all leftover herbs and onions from cooking.  After we strained it I added noodles,  frozen peas and carrots and something new.  While swimming in their wonderful community pool, I heard another guy talking to a friend and he was talking about his wife’s turkey karcus soup.  She added black beans.  What a great idea so I did also.  Great addition.  I have to remember that.