724. Brie-Stuffed Mushroom

Anyone who likes mushroom, cheese, and garlic will appreciate this recipe.
Mushroom caps are lightly cooked in a little butter, then stuffed with brie cheese cubes and topped with an onion-garlic-parsley mixture.
The lot is baked to a melty/crispy concoction, and are served just warm.
This serves two mushroom enthusiasts, maybe a bit more if anyone is willing to share.
Adapted from here.

Ingredients:

2 Tbsp butter
300g white button mushrooms, washed and stems removed 
4 cloves garlic, minced 
1/4 cup parsley, chopped 
4 whole green onions, sliced (up to middle of dark green part)
200g Brie cheese

Method:

Preheat oven to 350F.
Melt butter in large saucepan.
Add mushroom caps and toss to coat in butter.
Sprinkle lightly with salt and cook for 1 minute.
Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions.
Sprinkle very lightly with salt. Stir around until water evaporates, about 1 minute. Remove from heat.
Cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.
Note: mushrooms are best when they’ve been allowed to cool slightly.

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