Creamy Garlic and Brie Mushrooms

Creamy Garlic and Brie Mushrooms
Mushrooms are one of my favourite foods and although I am perfectly happy with simple mushrooms sautéed in butter and garlic it's always nice to change things up! These creamy garlic and brie mushrooms are one of the tastiest ways that I have come up with for enjoying some basic button mushrooms as a quick and easy dish that is a great side for any meal (or just devouring by the bowlful!). The recipe could not be simpler, you cook the button mushrooms, whole, in butter until they are nice and tender and they have released their liquids before adding the garlic and then creating the creamy sauce with a combination of broth and brie cheese! Finish everything off with some salt and pepper along with an optional garnish of parsley and you have a tasty mushroom side dish that is ready to be inhaled from the table before you can blink!

Take a look below the recipe and/or at Mushrooms Canada for even more delicious mushrooms recipes and shroom out!

Creamy Garlic and Brie Mushrooms

Creamy Garlic and Brie Mushrooms

Creamy Garlic and Brie Mushrooms

Creamy Garlic and Brie Mushrooms

Creamy Garlic and Brie Mushrooms
Creamy Garlic and Brie Mushrooms

Creamy Garlic and Brie Mushrooms

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A decadently creamy garlic and brie mushroom dish that is so nice and quick and easy to make!

  • 1 tablespoon butter (or oil)
  • 1 pound mushrooms
  • 2 cloves garlic, chopped
  • 1/4 cup vegetable broth
  • 4 ounces brie (casings optionally removed), diced
  • salt and pepper to taste
  1. Heat the oil in a pan over medium heat, add the mushrooms and cook until they are tender and release their liquids, about 10-15 minutes.
  2. Add the garlic and cook until fragrant, about a minute.
  3. Add the broth and brie and cook until the brie has melted before seasoning with salt and pepper to taste.

Option: Add 1 teaspoon chopped thyme along with the garlic.
Option: Add 1/4 cup cooked crumbled bacon!
Option: Top with 1/2 cup panko breadcrumbs mixed with 2 tablespoons of melted butter and 1/4 cup grated parmesan and broil until lightly golden brown and crispy!
Option: Finish with chopped parsley and a splash of lemon juice for a hit of pure freshness!
Nutrition Facts: Calories 152, Fat 11g (Saturated 5g, Trans 0), Cholesterol 28mg, Sodium 186mg, Carbs 4g (Fiber 1g, Sugars 2g), Protein 9g
Nutrition by: Nutritional facts powered by Edamam


Vivian | stayaliveandcooking said...

Ohhh, perfect! Mushrooms are amongst my favourite foods too and these look to die for. I mean, anything with cheese in it is delicious, right?! I need to make this so I will pin it for later.
Have a great week!

naomi said...

Mushrooms are my fav, so naturally, I have to make this! LOVE.

Julie @ Table for Two said...

The flavors!!!

Heather Christo said...

I can not even imagine how incredibly delicious these are!

Maria said...

Looks tasty!

Phyllis said...

Oh Kevin, you are the kitchen master! Love this one!


This is mushroom heaven! Yummy!

marla {Family Fresh Cooking} said...

These mushrooms are so happening here!

Mngowan said...

Is this a dish that needs to be served immediately?
We're having thanksgiving out of town and wondering how these will do if I prepare ahead of time and then reheat?? (Reheat on stove or microwave?)

Kevin Lynch said...

Mngowan: You can reheat this either on the stove or in the microwave. I would add a bit of extra broth, water or cream to make sure that the sauce is nice and creamy again as the mushrooms will absorb a lot of the sauce. Enjoy!

ajk said...

will this work well with other broths? or even water or cream? or is veggie broth a huge part of this?

Kevin Lynch said...

ajk: Any kind of broth works! I like a nice mushroom broth or vegetable broth, beef broth or even a chicken broth. Otherwise water, a dry white or red wine or cream would also work. Enjoy!

ajk said...

I thought about cream too but wondered if that might make it too rich? thoughts as to that?

Kevin Lynch said...

ajk: All cream would be rich and if you think too rich then you could cut it down with some water, milk, almond milk, etc.

Ben M said...

It is only 8am where I live right now and my mouth is watering for these.

CFawel said...

Is there an alternative to the Brie cheese?

Kevin Lynch said...

CFawel: You could use 1/4 cup heavy/whipping cream and 1/2 cup parmesan.

Mara said...

The taste was good, but I think next time I'll cook the sauce separately and then mix it in with the mushrooms when done. I'll also be using less broth or maybe I'll add some flour to thicken it up a little. Would be good with a dash of white wine as well. Thanks for sharing your recipe!

Jimbo1 said...

Just made this tonight, and it was terrific. I thought, perhaps, that I'd add just a bit of lemon zest next time I make it. What do you think?

Definitely a keeper recipe!


Kevin Lynch said...

Jimbo1: I'm glad you like it! Lemon zest would be be a great addition!

Lindi Phillips said...

my mouth started to salivate as soon as I saw the first photo of those beautiful shiny glazed Mushrooms, OMGosh I have just finished eating these mushrooms I had them on a piece of toasted Homemade Irish sour dough, But I did add some lemon Juice and Zest, which cut thru the richness of the Brie..... Sooooo Delish, will be making this again....

Kevin Lynch said...

Lindi Phillips: I'm glad you like it! Love adding lemon juice!

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