Crème De Brie Stuffed Mushrooms

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

1. Preheat oven to 350u0b0 F.
2. Wash mushrooms thoroughly. Remove stems and set aside.
3. 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.
4. Chop the mushroom stems finely and saute in olive oil with diced celery and peppers for 5 minutes.
5. Stir in the capers and season to taste with the thyme, oregano, salt and pepper.
6. Remove mushrooms from oven, and fill with mixture and top with 1 tbsp. of the Brie. Broil on the top rack of the oven for 3-4 minutes until cheese is browned and bubbly.

mushrooms, extra virgin olive oil, celery, red pepper, capers, thyme, oregano, salt, pkgs

Taken from www.epicurious.com/recipes/member/views/creme-de-brie-stuffed-mushrooms-50127749 (may not work)