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Mushroom-Stuffed Baked Brie

My husband loves sauteed mushrooms and I love brie, so I decided to experiment and see if I could create an appetizer that we both love. After so many attempts, I came up with this recipe that our friends love, too. I like to serve it with baguette slices on the side, to help scoop up the gooey cheesy goodness. —Arlene Jacobson, Grand Terrace, California
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 pound sliced fresh mushrooms
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/8 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 round (8 ounces) Brie cheese, halved horizontally
  • 1 large egg, lightly beaten

Directions

  • Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled.
  • On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.
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Reviews

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Average Rating:
  • Sebastian
    Feb 14, 2020

    This is absolutely excellent. Words cannot express

  • annhart
    Sep 14, 2019

    This recipe got rave reviews at the neighborhood party. It is delicious.