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Mushroom Garlic Baked Brie

February 1, 2014
Baked Brie with Mushrooms

A healthy blog has to indulge every once in a while. Baked brie is one appetizer that you should make exceptions for. It is rich, cheesy and just plain beautiful as it oozes out of the crust when scooping up the melted cheese with a cracker.

I’ve only had this before at work functions; the fancy kind of receptions that have cheese trays with honey comb and duck confit on tiny plates. I decided to make this at home and fancy things up a bit. It’s super easy to make and will blow your guest’s minds.

Baked Brie

Mushroom Garlic Baked Brie


  • 1 6-8 oz brie cheese round
  • 1 sheet puff pastry (store-bought, from the frozen section)
  • 1 egg for the egg wash
  • 1 cup sliced mushrooms
  • 2 cloves of garlic, minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon olive oil
  • Pepper and salt, to taste

To Do:

Take the frozen puff pastry out and let it thaw.

Preheat your oven to 400 degrees fahrenheit.

Chop the mushrooms and garlic and saute them in olive oil until soft, about 8 minutes or so. Mix in the fresh thyme, salt and pepper and set aside.

Using a knife, scrape off most of the rind on the brie cheese.

Lay out the puff pastry, place the mushroom mixture in a small pile, then lay the brie cheese wheel on top of that. Take the puff pastry and wrap it up like a present. Squeeze the ends together and cut off any excess dough to use for a garnish.
Once sealed, turn it over and place it in a baking dish lined with parchment paper, folded side down.

brie in puff pastry

Cut your excess dough into shapes, such as leaves or flowers and lay them on the top.

For the egg wash: Crack the egg into a bowl, add 2 tablespoons of water and mix it up with a fork. Brush the egg all over the brie pastry.

Bake for 25 minute, or until the top turns a nice golden brown.

Let it rest for about 5 minutes before eating as it will be molten lava hot!

Serve with hard crackers or baguette bread.

Baked Brie with Mushrooms

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1 Comment

  • Reply Robert C Olson February 2, 2014 at 9:45 am

    Ohh… this looks really good!

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