Stuffed mushrooms are one of my favorite appetizers, and this recipe is one I put together a year ago with the intention of encouraging friends to try new flavor combinations. Brie and strawberry is a fairly standard pairing, but in the context of a stuffed mushroom some tend to be apprehensive. Balsamic vinegar and strawberry is also a well known combination, and it’s that balsamic vinegar that ties this flavor medley together. The addition of tarragon provides an interesting accent flavor that really sets these stuffed mushrooms apart from the rest.
The strawberry balsamic tarragon sauce works well as a drizzle sauce, but you can certainly serve it on the side or plate the dish with some applied if you want them to remain a finger food. If you’re looking for a seasonal cocktail to enjoy alongside, I’d suggest the Sage’s Serum which features apple brandy, blackberries, and sage, or this herbacious seasonal sour which features gin, Green Chartreuse, sage, and rosemary.
- 16 ounces mushrooms
- ½ cup plain bread crumbs
- ⅓ of a 9.5 ounce wheel of brie (diced ⅛”)
- 1 egg
- 1 clove of garlic (minced)
- 1 tablespoon olive oil
- Malden sea salt (to garnish)
- minced tarragon (to garnish)
- Combine ingredients except for garnishes in a large bowl and fold until combined.
- Stuff mushrooms and cook at 350 °F for 15-20 minutes.
- Serve with strawberry balsamic tarragon sauce.
- ¾ cup strawberry preserves
- ⅓ cup water
- ¾ teaspoon balsamic vinegar
- 1 teaspoon dried tarragon
- ¾ teaspoon salt
- Add strawberry preserves and portion of water to saucepan and heat on low heat until broken down.
- Continue adding water until the desired consistency is reached.
- Add tarragon, salt, and balsamic vinegar.
- Simmer 5-10 minutes.