Baked Brie And Mushroom Sourdough Appetizer Recipes

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MUSHROOM-STUFFED BAKED BRIE



Mushroom-Stuffed Baked Brie image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts :

BAKED BRIE WITH MUSHROOMS



Baked Brie with Mushrooms image

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

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 157 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

BAKED BRIE WITH MUSHROOMS AND THYME



Baked Brie with Mushrooms and Thyme image

Provided by Rick Rodgers

Categories     Mushroom     Appetizer     Bake     Oscars     Dinner     Brie     Shower     Thyme     Engagement Party     Party     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Steps:

  • Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
  • Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
  • Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

BRIE & MUSHROOMS EN CROUTE



Brie & Mushrooms en Croute image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
1/4 cup diced onion
1 tablespoon minced fresh rosemary, plus rosemary sprigs, for garnish
2 teaspoons minced fresh thyme
2 cloves garlic, minced
1/2 pound cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1/2 cup red wine, such as Cabernet
1 large egg
1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
One 8-ounce wheel of Brie
Dried cranberries, for garnish

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
  • Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
  • In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
  • Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
  • Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

BAKED BRIE BOMB RECIPE BY TASTY



Baked Brie Bomb Recipe by Tasty image

Baked Brie is one of life's greatest pleasures, and this tower triples down on the fun. Stacked with sweet and savory spreads and layers of more stretchy cheese, this tower is the gooiest dish to ever hit your appetizer table. Gather a few cheese-loving friends and dig in!

Provided by Chris Rosa

Categories     Breakfast

Time 45m

Yield 6 servings

Number Of Ingredients 14

3 wheels brie cheese
1 tablespoon pomegranate preserves
¼ cup shredded mozzarella cheese
1 tablespoon honey
¼ cup pecan, chopped
¼ cup shredded pepper jack cheese
1 tablespoon dijon mustard
¼ cup shredded monterey jack cheese
3 oz prosciutto, sliced
1 large egg
1 tablespoon water
1 sheet puff pastry, thawed
all purpose flour, for dusting
baguette, sliced and toasted, for serving

Steps:

  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Arrange the Brie wheels on a cutting board. Spread the pomegranate preserves over 1 wheel of Brie. Sprinkle the shredded mozzarella over the jam.
  • Place another wheel of Brie on top of the mozzarella. Spread the honey over the Brie. Top with the pecans, then the shredded pepper Jack.
  • Place the last wheel of Brie on top of the pepper Jack. Spread the Dijon mustard on top of the Brie. Top with the shredded Monterey Jack.
  • Drape the prosciutto over the Brie so that all sides are covered and the prosciutto overlaps on the top.
  • In a small bowl, beat the egg and water together.
  • On a lightly floured surface, roll out the puff pastry to a 12 x 14-inch (30 x 35 cm) rectangle.
  • Place the Brie tower in the center of the puff pastry. Fold the corners of the puff pastry up to the center, brushing each layer with egg wash to secure. Brush the entire tower with egg wash. Cut a few slits in the top of the tower to allow steam to escape.
  • Transfer the Brie tower to the prepared baking sheet and bake for 30-35 minutes, until golden brown. Let cool for 5 minutes before serving.
  • Serve with the toasted baguette.
  • Enjoy!

Nutrition Facts : Calories 426 calories, Carbohydrate 23 grams, Fat 29 grams, Fiber 1 gram, Protein 17 grams, Sugar 4 grams

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY



Baked Brie In A Bread Bowl Recipe by Tasty image

Here's what you need: sourdough bread bowl, brie cheese, olive oil, white wine, garlic, bacon, pepper, fresh chive, potato chip, mini potato, spaghetti, carrot

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

1 sourdough bread bowl
7 oz brie cheese, 1 wheel
2 tablespoons olive oil
1 tablespoon white wine
4 cloves garlic, minced, divided
2 strips bacon, cooked and chopped
pepper, to taste
fresh chive, chopped, to taste
potato chip
mini potato
spaghetti
carrot

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
  • Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
  • In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
  • Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
  • Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
  • Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
  • Bake for 15- 20 minutes, until the brie is completely melted.
  • Sprinkle with chives.
  • Dip the bread sticks and any other dipping items you'd like in the brie.
  • To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
  • Enjoy!

Nutrition Facts : Calories 524 calories, Carbohydrate 40 grams, Fat 29 grams, Fiber 1 gram, Protein 25 grams, Sugar 3 grams

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