Baked Brie with Mushrooms

Baked Brie with Mushrooms is the ultimate effortlessly elegant appetizer everyone will love. Buttery, molten melted cheese, earthy mushrooms with bright notes of white wine and fresh accent of herbs, and the crunchy bite of roasted pecans not only deliver on crave worthy flavor but bring exciting texture to every bite. The only question is, who are you sharing it with?

There is nothing like warm, gooey cheese begging to be dipped that will instantly get any party started. Brie is one of those ingredients that doesn’t require a lot of fuss to become a total showstopper. Whether is baked brie with roasted tomatoes, or this equally savory mushroom baked brie, the process is simple while delivering big on both flavor and presentation.

Baked brie might seem like a fancy dish, but good quality brie cheese can be found at any local grocery store making it not just accessible, but also an affordable ingredient to entertain with. While it begs to be served at any holiday gathering or cocktail party, it is equally as at home on your next tailgate. Pop it in the oven or bake it up on the grill, just don’t forget that charred crostini for topping!

Why You’ll Love This Recipe

• Simple, accessible ingredients. Besides the wheel of brie, you only need a handful of fresh ingredients for the white wine garlic mushrooms. You can also play around with some of the ingredients and use your favorite herbs. The brie is your canvas; have fun making it your own!
• You can prep it ahead of time. The sauteed white wine mushrooms can be prepared a day or two in advance and refrigerated until ready to bake your brie.
• Incredibly easy to make. Aside from sautéing your mushrooms and aromatics all you have to do is score the brie and pop it in the oven. This is a dish that anyone can make.

Ingredients

• Brie Wheel – The sizes will vary from around 8 ounces to 13 ounces depending on your store. This recipe will work with either.
• Mushrooms – I like the beefiness of cremini mushrooms for this but button mushrooms, shiitakes, or any combination will work. Use what you like and what looks good.
• Aromatics – A shallot adds a little sweetness and garlic gives a sharp, bold bite.
• Fresh Herbs – Nothing says falls like heartier herbs. Rosemary gives a woodsy note, fresh thyme adds a lemony accent, and the earthy, robust bite of sage is the perfect accent to the mushrooms. Fresh is best for this dish since there are minimal ingredients.
• Seasoning – Besides salt, crushed red pepper flakes give a little note of heat without overpowering the rest of the ingredients. Like it spicier? Feel free to add more, as well as sprinkle a little on top before serving.
• White Wine – A splash of white wine adds brightness to the mushrooms while still letting their natural flavor shine.
• Pecans – You can use roasted pecans, or candied pecans for this recipe. They add a pop of crunch and buttery flavor to every bite.
• Prosciutto – This is a completely optional ingredient, but adds a nice salty pop to the rich, mild, creamy brie.

Substitutions and Variations

• Use a different variety of mushroom, or use a combination of mushrooms for both a slightly different flavor profile, but also different texture.
• Use your favorite herbs. Parsley and chives would also be delicious. For softer herbs like this, add them at the end of cooking, and then also garnish with more once you’ve taken the brie out of the oven.
• Top off the savory baked brie with mushrooms with your favorite roasted nuts. Hazelnuts, almonds, and even cashews would be a great addition.
• Bacon makes everything better. Sauté your mushrooms and aromatics in bacon fat and then add crispy diced bacon to the mix. Pancetta would also be delicious.
• Play around with the wine. Marsala and sherry will both add a slightly sweet element, and red wine will make the mushrooms extra deep, moody, and rich.
• If you don’t cook with wine, no problem! Give the mushrooms a little splash of chicken or vegetable broth while they’re cooking with the aromatics, and finish them with a squeeze of fresh lemon juice for brightness.

How to Make Baked Brie with Mushrooms

• Mise en place. Quarter your mushrooms. If they’re on the larger size, cut them into 6. You want your mushrooms a little chunkier than thin slices.
• Prep the brie. Preheat the oven to 350 degrees. Score the top of the brie and then place it into a small oven safe dish, leaving enough room for the mushrooms.

• Cook the mushrooms. Heat a large skillet over medium and add the butter, letting it melt. Add the mushrooms, spreading them out into a single layer. Let them cook for five minutes, not stirring. When they begin to release their liquid and brown, then give them a stir. Occasionally stir them until they are golden, about another 5 minutes.
• Add the aromatics and bring to a simmer. Add the shallots, garlic, rosemary, thyme, salt, and crushed red pepper. Let them cook for about 2 minutes until aromatic and the shallots are translucent. Add the wine and sage and give it a stir. Allow the wine to come to a simmer and let the mixture cook until most of the liquid has evaporated. Turn off the heat.

• Bake the brie. Place the brie in the oven and allow it to bake for 12-15 minutes until beginning to soften and melt.
• Top the brie with the mushrooms. Remove the brie from the oven and top it off with the mushrooms. Place it in the oven for another 5 minutes until the mushrooms are warmed through.
• Top it off! Garnish with chopped pecans, a little extra thyme, and prosciutto if desired.

How to Make Baked Brie with Mushrooms on the Grill

• Cook the mushroom mixture according to the directions. You can sauté them on the grill, over direct heat.
• Prepare your grill for indirect grilling. You want it heated to about 350-400 degrees. For a charcoal grill bank the coals to either far side of the grill, leaving the center of the grill as a cooler zone. For a gas grill only ignite the outer burners leaving the center as a cooler zone.
• For additional flavor add a sprinkle of wood chips to your charcoal.
• Place the grill safe baking dish in the center, cool spot, of the grill and close the lid. Allow the brie to cook for 10 minutes. After 10 minutes check on it, rotating if needed. Allow it to cook for another 5 minutes.
• Add the mushrooms to the brie and let it cook for another 3-5 minutes until soften, melted, and slightly bubbly.
• Top it off as desired and enjoy!

What to Serve with Mushroom Baked Brie

• Crostini/charred bread slices
• Crackers
• Crudites such as celery, carrots, or cucumber slices for a lower carb option
• Fresh fruit like pears, apple slices, or grapes

Tips From the Beach

• Keep your mushroom pieces on the chunkier side. They will shrink down as they cook, so this will allow them to give a meatier bite.
• Don’t salt your mushrooms until after they have given off their liquid. This will allow them to brown and get a golden color.
• Add woodier herbs like rosemary and thyme at the beginning of cooking the mushrooms, and softer herbs like chives or parsley at the end.
• If you don’t cook with wine, use a splash of broth instead. At the end give a little squeeze of lemon to add a sunny note to the earthy mushrooms.

Frequently Asked Questions

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