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Creamy Garlic and Brie Mushrooms

[heart_this] · Apr 11, 2016 · 37 Comments

Creamy Garlic and Brie Mushrooms

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

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!

ingredients
  • 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
directions
  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
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Disclaimer: This post was sponsored by Mushrooms Canada. All Opinions are my own.

Food, Gluten-free, Low-carb, Mushroom, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Vivian | stayaliveandcooking says

    April 11, 2016 at 10:02 am

    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!

    Reply
  2. naomi says

    April 11, 2016 at 1:48 pm

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

    Reply
  3. Julie @ Table for Two says

    April 11, 2016 at 2:09 pm

    The flavors!!!

    Reply
  4. Heather Christo says

    April 11, 2016 at 3:41 pm

    I can not even imagine how incredibly delicious these are!

    Reply
  5. Maria says

    April 11, 2016 at 4:47 pm

    Looks tasty!

    Reply
  6. Phyllis says

    April 11, 2016 at 10:20 pm

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

    Reply
  7. A SPICY PERSPECTIVE says

    April 12, 2016 at 12:28 am

    This is mushroom heaven! Yummy!

    Reply
  8. marla {Family Fresh Cooking} says

    April 12, 2016 at 7:29 pm

    These mushrooms are so happening here!

    Reply
  9. Jess @ Tiny Kitchen Chronicles says

    April 21, 2016 at 9:35 am

    Oh my gosh these look ridiculously good! Going to try this recipe for sure!!

    Reply
  10. ~Jessica~ says

    August 1, 2016 at 3:38 am

    I have a 12 year old son who loves mushrooms as much as I. I showed him this recipe and he wants to make it tomorrow!

    Reply
  11. Robyn Harris says

    August 2, 2016 at 10:05 pm

    Awe-shroom!

    Reply
  12. ~Jessica~ says

    August 3, 2016 at 8:17 pm

    Would lite brie cheese work as well?

    Reply
    • kevin says

      October 5, 2018 at 6:19 pm

      Yes it will!

      Reply
  13. Mngowan says

    November 13, 2016 at 6:39 pm

    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?)

    Reply
  14. kevin says

    November 15, 2016 at 3:22 pm

    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!

    Reply
  15. ajk says

    November 20, 2016 at 8:33 am

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

    Reply
  16. kevin says

    November 21, 2016 at 7:21 pm

    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!

    Reply
  17. ajk says

    November 22, 2016 at 12:30 am

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

    Reply
  18. kevin says

    November 22, 2016 at 1:34 pm

    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.

    Reply
  19. Ben M says

    May 25, 2017 at 1:03 pm

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

    Reply
  20. CFawel says

    October 9, 2017 at 1:15 pm

    Is there an alternative to the Brie cheese?

    Reply
  21. kevin says

    October 10, 2017 at 4:36 pm

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

    Reply
  22. Mara says

    November 26, 2017 at 6:18 pm

    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!

    Reply
  23. Anonymous says

    December 24, 2017 at 3:38 am

    This was eexcellent! Made it for Thanksgiving and everyone was putting it on their mashed potatoes. Would most definitely make it again but triple the recipe. Everyone asked for the receipe.

    Reply
  24. Jimbo1 says

    December 27, 2017 at 1:51 am

    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!

    Thanks!

    Reply
  25. kevin says

    December 27, 2017 at 2:58 am

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

    Reply
  26. Lindi Phillips says

    January 30, 2018 at 11:59 am

    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….

    Reply
  27. kevin says

    January 30, 2018 at 1:22 pm

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

    Reply
  28. Joan says

    November 8, 2018 at 3:44 pm

    This was ABSOLUTELY FABULOUS! Last Thanksgiving I made it because I had everything on hand. Took it to my family for dinner and they used it for gravy on their turkey and potatoes. It was gone in no time. I made it exactly per the recipe….They asked for it again this but but I guess I’m doubling the recipe for this Thanksgiving!!!

    Reply
  29. Leah B says

    November 28, 2018 at 9:57 pm

    Is the brie supposed to melt completely? Mine didn’t, so I feel like I did something wrong. I still loved the mushrooms, and am interested in making this recipe again – but would like to do it better next time!

    Reply
    • kevin says

      November 30, 2018 at 1:45 pm

      The brie will melt completely but the rind will not melt.

      Reply
  30. Jamie says

    January 5, 2021 at 10:35 pm

    I made these mushrooms for Christmas dinner and everyone loved them! Only change I made was added bacon. Will definitely be making them again again soon!!

    Reply
    • kevin says

      January 6, 2021 at 9:04 am

      Bacon is an awesome addition!

      Reply
  31. Donna Nygaard says

    May 1, 2021 at 11:45 am

    Had these mushrooms last night when we had company for dinner. Everyone enjoyed them. I was kind of in a rut with doung mushrooms, so it was a nice change.

    Reply
  32. Sheila K. says

    March 5, 2023 at 9:21 am

    Oh MY, it looks great! Can’t wait to cook em this Sunday!

    Reply

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