Food & Cooking Recipes Appetizers Porcini Stuffed Mushrooms with Camembert 3.5 (6) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 13, 2014 Print Share Share Tweet Pin Email Yield: 2 dozen Porcini stuffed mushrooms with camembert is a delicious appetizer to serve party guests. Ingredients 1 tablespoon unsalted butter Golden Mushroom Caps, stems reserved, cleaned, and roughly chopped 1 small shallot, minced 4 ounces fresh porcini mushrooms (or 1 ounce dried porcini, rehydrated, plus 3 ounces white button mushrooms) 2 tablespoons dry white wine Coarse salt and freshly ground black pepper 3 ounces Camembert cheese Directions Heat the butter in a medium skillet over medium heat. Add shallot and cook 1 to 2 minutes. Add porcini mushrooms and mushroom stems and cook 4 to 5 minutes. Add wine, scraping up any browned bits on bottom of pan, and cook until the wine has evaporated, 1 to 3 minutes. Season with salt and pepper; remove from heat. Heat broiler with the rack in the center. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and set aside. Slice the Camembert into 24 small pieces, just large enough to cover about half of the filling; set aside. Broil the filled mushroom caps until hot through out, 2 to 3 minutes. Remove and place a cheese slice on each mushroom. Serve hot. Print