Veal & Brie Stuffed Mushrooms

• 16 oz baby portabella mushrooms, stems removed
• 5 tbsp olive oil, divided
• 1 ½ tsp kosher salt, divided
• ½ c chopped onion
• 2 tsp minced garlic
• ½ lb ground veal
• ½ tsp ground pepper
• ¼ c dry white wine
• ¼ c breadcrumbs
• 4 oz chopped brie, rind removed
• 2 tbsp chopped parsley

Preheat broiler with rack 6 inches from the heat. Place mushrooms, stem-side up, on wire rack placed inside a rimmed baking pan. Drizzle mushrooms with 2 tablespoons oil and sprinkle with ½ teaspoon salt. Broil until mushrooms have released their water and are starting to brown, about 5 minutes. Flip, drizzle with 2 tablespoons oil and sprinkle with another ½ teaspoon salt and broil until the tops are lightly browned, about 5 minutes more. Set aside.

While mushrooms cook, heat remaining oil in large nonstick skillet over medium high. Add onion, garlic, veal, pepper and remaining salt and cook until onion is softened, and veal is mostly cooked through, using a wooden spoon to break veal into very small pieces, about 6 minutes. Add wine and cook until most wine evaporates, about 1 minute. Add breadcrumbs and brie and continue to cook, stirring constantly to combine and until brie is melted, about 2 minutes more. Spoon into mushroom caps, sprinkle with parsley and serve immediately.