Alouette^® Crème de Brie^® Stuffed Mushrooms Recipe

24 large mushrooms
2 tbsp. extra virgin olive oil
1 stalk celery, diced
½ red pepper, diced
2 tbsp. drained non pareil capers
1/8 tsp. each thyme, oregano leaves or 1/4 tsp. each if using fresh
salt and pepper to taste
2 pkgs. (5 oz.) Alouette Crème de Brie, Original

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 Alouette Crème de Brie. Broil on the top rack of the oven for 3-4 minutes until cheese is browned and bubbly.