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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Baked Brie Topped with Caramelized Mushrooms

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Baked Brie Topped with Mushrooms

Although I can sometimes go all out with the holiday cookie baking, I try to not to forget about savoury treats which are always a welcome change. A couple of years ago I discovered a savoury baked brie with cranberry sauce that was so amazingly good and I have been hooked ever since. When I came across a recipe for baked brie topped with mushrooms on Mushrooms Canada there was no question as to what savoury appetizer I was going be making this year.
The idea is pretty simple; you saute and caramelize some mushrooms and onions, toss them on some brie and bake it until the cheese belts. To make things even easier on a busy day, you could cook the mushrooms the day before and then just bring them to room temperature before putting them on the brie and baking.
The baked brie topped with caramelized mushrooms was everything that I had been hoping for and then some! When I cut into the brie it came pouring out under the weight of the heaping pile of mushrooms on top of it. I served the baked brie and mushrooms with toasted baguette slices and scooped the mushrooms covered in melted gooey brie on top of them.

Baked Brie Topped with Mushrooms

Baked Brie Topped with Caramelized Mushrooms

Baked Brie Topped with Caramelized Mushrooms

Cook Time:1 hour 6 minutes Total Time:1 hour 6 minutes Servings: 4
ingredients
  • 1 tablespoon olive oil
  • 1 onion (finely diced)
  • 2 cloves garlic (chopped)
  • 8 ounces mushrooms (cleaned and quartered)
  • 1 teaspoon thyme (chopped)
  • salt and pepper to taste
  • 1/4 cup white wine (or madeira or broth or 1 tablespoon balsamic vinegar)
  • 1 (8 ounce) wheel of brie
  • 1 tablespoon parsley (chopped)
  • 1 baguette (sliced)
directions
  1. Heat the oil in a pan.
  2. Add the onion and cook until it starts to caramelize, about 20-30 minutes.
  3. Add the mushrooms and saute until they start to caramelize, about 20-30 minutes.
  4. Add the garlic and thyme and saute until fragrant, about a minute.
  5. Season with salt and pepper.
  6. Add the wine, deglaze the pan and cook until it has evaporated.
  7. Place the brie on an oven proof serving platter, top with the mushrooms and bake in a preheated 350F/180C oven until the cheese melts, about 8-10 minutes. (Optional: Cut the top off of the brie and let the mushrooms melt right into the brie.)
Similar Recipes:
Baked Brie with Cranberry Sauce
Blue Cheese Mashed Potatoes topped with Caramelized Onions and Mushrooms
Hot Cheesy Mushroom Dip
Shiitake Mushroom and Blue Cheese Crostini
Creamy Roasted Mushroom and Brie Soup
Baked Brie with Blackberry Compote and Candied Walnuts
Mushroom and Brie Baked Eggs
Bacon Jam Baked Brie
Mushroom Risotto
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Reader Interactions

Comments

  13. Mushrooms Canada says

    December 16, 2010 at 5:03 pm

    Great stuff Kevin!! This is actually my all time favourite recipe on our website. I even demoed this recipe last year on stage at the Toronto Wine & Cheese Show… so easy, and sooo good!
    – Brittany

    Reply

  19. Claudia says

    December 17, 2010 at 2:15 am

    I really like the madeira in the mushrooms (I really like that phrase!) I've done something similar but going to do your mushroom mixture next time. The sweetened mushrooms really marry well with the brie.

    Reply

  27. Jodi says

    December 18, 2010 at 4:57 pm

    Hi Kevin, it's Jodi from the Strawberry Commission, but just stopping by in my personal life here to let you know how great all your other recipes look. I'm going to try this one!

    Reply

  38. Robin says

    August 9, 2018 at 2:55 am

    So glad I found my way here (via Pinterest); I am a complete mushroom & Brie fiend… so needless to say I am swooning & Pinning like crazy right now 😀 Looking forward to your newsletters!

    Reply

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