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Baked Brie with Mushrooms

My sister craves this appetizer so much that I made a batch and carried it on the plane when I flew to New Mexico to visit her. The combination of creamy Brie with earthy sauteed mushrooms is scrumptious. —Melody Ansell, Portland, Oregon
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    8 servings


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound sliced fresh assorted mushrooms
  • 2 small red onions, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 garlic cloves, minced
  • 2/3 cup port wine
  • 1 round (8 ounces) Brie cheese
  • Toasted French bread baguette slices


  • Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated.
  • Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.
Editor’s Note: For assorted mushrooms, we recommend a mixture of white button, baby portobello, shiitake and oyster mushrooms.
Nutrition Facts
1 serving (calculated without baguette): 157 calories, 11g fat (6g saturated fat), 32mg cholesterol, 266mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 8g protein.

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