Brie Mushrooms En Croute Recipes

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MUSHROOM STUFFED BRIE EN CROUTE



Mushroom Stuffed Brie En Croute image

When Sex & the City was on HBO, I hosted a girls' get-together every Sunday night, complete with cosmopolitans and champagne. This baked brie got the most compliments and there were never leftovers. Note that this can be made in advance and put in the oven when your guests arrive - the house will smell good! The recipe is originally from Gourmet magazine.

Provided by FLKeysJen

Categories     Cheese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

1 small onion, minced to 1/2 cup
2 tablespoons unsalted butter
1/2 lb mushroom, finely chopped
1 tablespoon dry sherry
1/2 teaspoon nutmeg
1 (17 1/4 ounce) package puff pastry sheets, thawed according to package directions (find this in the frozen dessert section)
14 ounces brie round, chilled (Note this is a larger size, up to 17 oz, which is not available in all grocery stores)
1 large egg

Steps:

  • In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat, stirring, until softened.
  • Add mushrooms, sherry, nutmeg, and salt and pepper, to taste, and saute over moderately high heat, stirring, until the liquid that the mushrooms give off is evaporated.
  • Cool mushroom mixture.
  • On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie.
  • Cut out a mushroom shape from scraps for decoration, or use any cookie cutter shape.
  • Horizontally halve Brie.
  • Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan.
  • Center the bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top.
  • Cover mushroom mixture with remaining half of Brie, cut side down.
  • Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie.
  • In a small bowl, lightly beat egg and brush onto border.
  • Top Brie with pastry round, pressing edges of dough together gently but firmly to seal.
  • Brush the top of pastry with some egg and arrange pastry mushroom on it.
  • Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
  • With back of a sharp small knife, gently score side of pastry with vertical marks, being careful not to cut through dough.
  • Chill Brie, uncovered, 30 minutes.
  • Brie may be made up to this point 1 day ahead and chilled, loosely covered.
  • Preheat oven to 425 degrees F.
  • Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes.
  • Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
  • Serve Brie with French baguettes or crackers.

MUSHROOM-STUFFED BRIE EN CROûTE



Mushroom-Stuffed Brie en Croûte image

Categories     Cheese     Mushroom     Bake     Cocktail Party     Vegetarian     Oscars     Buffet     Brie     Fall     Phyllo/Puff Pastry Dough     Gourmet

Yield Serves 8 to 10 as an hors d'oeuvre

Number Of Ingredients 9

1 small onion
1/2 pound mushrooms
2 tablespoons unsalted butter
1 tablespoon dry Sherry
1/2 teaspoon freshly grated nutmeg
a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
a chilled 14- to 17-ounce wheel Brie
1 large egg
Accompaniment: French bread slices or crackers

Steps:

  • Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
  • On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
  • Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
  • Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
  • Preheat oven to 425°F.
  • Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
  • Serve Brie with bread or crackers.

BAKED BRIE EN CROUTE



Baked Brie en Croute image

This is delicious! A great appetizer everyone will love!

Provided by Mrs Sarah

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 1h

Yield 10

Number Of Ingredients 7

1 egg
1 tablespoon water
1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
½ cup apricot preserves
¾ cup dried cranberries
½ cup sliced almonds
1 (7 inch) wheel Brie cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk egg and water together to make egg wash.
  • Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
  • Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
  • Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
  • Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 minutes.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 40.9 g, Cholesterol 56 mg, Fat 32 g, Fiber 1.7 g, Protein 13.1 g, SaturatedFat 11.6 g, Sodium 371 mg, Sugar 13.5 g

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.

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 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.

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Top Asked Questions

How do you make Brie with Brie and mushrooms?
Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down. Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border.
How to cook Brie and mushrooms in puff pastry?
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.
How do you make Brie with pastry round?
In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
How long to bake brie cheese?
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.

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