A Savory Baked Brie


To me, there’s nothing quite like a baked brie, especially as part of an hors d’oeuvres spread. Plus, wheels of brie come in different sizes, so you can choose one depending on your number of guests.

I’ve made baked brie a couple different ways on this blog, from an easy brie with a sweet maple-pecan topping, shown on the left, to a brie topped with a tomatillo sauce, on the right.

When I catered, I created fancier versions of baked brie, often topped with a cranberry chutney and wrapped up in puff pastry for Christmas parties. But you don’t need to go through all of that work.

So here’s another savory baked brie that would be good any time in the fall or winter, especially with a crisp hard cider, a Côtes du Rhone, or a half-dry Riesling.

It’s a brie topped with thyme-scented sautéed mushrooms. A variety of wild mushrooms plus dried mushrooms is ideal, but if you’re limited in your access, regular button mushrooms or Portabellas will do just fine!
Baked Brie topped with Mushrooms

3/4 ounce dried mushrooms
8 ounces of mixed, fresh mushrooms
3 ounces unsalted butter
3 shallots, diced
Fresh or dried thyme
Salt, pepper
Brie, at room temperature, mine was 1.5 pounds

First, place the dried mushrooms in a bowl, and cover them with hot water. Place a smaller bowl inside along with a weight like a can, to keep them submerged, and let the mushrooms hydrate for at least 15 minutes.

Chop the fresh mushrooms into small pieces and set aside.

Then dice the shallots.


Remove the softened mushrooms from the water, and dry them off on a paper towel. Then chop those as well, removing any hard bits. By the way, always save this mushroom jus! It can be used in sauces or soups for wonderful mushroomy flavor.

Meanwhile, heat a skillet with the butter over medium-high heat. Add the shallots and the fresh mushrooms and cook, stirring occasionally, until the shallots and mushrooms have completely softened.

By cooking over fairly high heat, the mushrooms don’t require as much butter, and no water is produced. Cook the mixture until there is slight browning.

Add the chopped dried mushrooms. Sprinkle with thyme and season with salt and pepper.

Now your mushrooms are ready for the brie. When I went to my local grocery store for a brie, I intended on purchasing a whole wheel, maybe 2-3 pounds. However, there were none, there was only this 1.5 pound slice. Since this was a fairly last-minute plan, I had to go with it.
Normally, I would preheat the oven to 375 degrees, and bake the brie along with the mushroom topping for about 15-20 minutes.

However, because of my brie slice, I had to warm it in the microwave. You just have to be careful to adjust the power levels because you’re simply warming the brie – not cooking it.
So that’s what I did. Just make sure the plate or platter is large enough to accomodate the oozing brie.
Serve with fresh bread or crostini.

note: You could always use cognac or brandy to flame the mushrooms after they’re cooked, but that will give them a stronger flavor.

73 thoughts on “A Savory Baked Brie

  1. I think this version could very well be my favorite, something about cheese and mushrooms together particularly Brie that is so creamy….

    love it!

  2. It looks fantastic, but I am a bit of a French cheese snob (I am sure that does not surprise you) and I have a hard time putting a Brie in the microwave. I know, I know, I need to get over it….

  3. Ooohhh I love baked brie and yours looks wonderful. Unfortunately Mr French that lives with me somehow does not like brie neither baked or not baked. So this is the kind of recipe I’ll do when he’s away on a business trip ;)

    • Hahahaha! They’re so stubborn sometimes, aren’t they?!! Well that’s all I’d ever had, but the savory versions are pretty incredible. I mean, think brie and mushrooms – it’s a pairing made in heaven!

  4. Aye yai yai! I think I could be convinced to do just about anything if this dish were presented to me. Mushrooms AND cheese, seriously amazing combo. Maple pecan sounds incredible also :D Your pics are outstanding!

  5. This is just a heavenly way to prepare baked brie! I do love baked brie, but I’ve never been all that imaginative with it and you’ve given me such a wealth of ideas here! Now I’m going to be eager to find an occasion to give this a try–I could easily eat the whole thing myself. :-)

  6. This looks amazing Mimi! Wow. I’ve only made baked brie once, with rosemary, honey and pine nuts, but you’ve enticed me into trying a few more adventurous ideas. Starting with this gorgeous mushroom recipe. Yum! x

  7. I have to admit that I’ve most not been a fan of baked brie–and that may be the sweet toppings that are usually used. This sounds lovely–and the tomatillo sounds very interesting, too!

    • I honestly don’t like the honey-smothered varieties, or even jam, which I’ve only had at restaurants. I do love chutneys, but these savory topping are heavenly!

  8. My daughter and I both agree with you about nothing being better than baked brie. This sounds great with the mushrooms & I love wild mushrooms best. My daughter got a brie baker as a shower gift but I don’t think she’s had a chance to test drive it yet so I’ll have to pass this recipe on to her.

    • If you love mushroooms, brie, and thyme, this is a winning recipe! I’ve never used a baker, because I prefer to poke in to the warm brie and watch it spill out on to the platter!

  9. Wow… wow and wow!! This looks amazing – and I also want to look at your recipe for Brie with maple pecan topping. I’ve done Brie with walnuts, brown sugar and bourbon and now I want to try it it with maple & pecan.

  10. When I saw this on Facebook, I knew I was going to love it! What a great fall appetizer. I am not charged with making food for a birthday party for 30, and I think this will be part of the spread! Thanks, Mimi!

    • Oh, especially with a whole wheel. and it’s so much better than the sweet variety. well, they’re all good, but I really loe the savory ones. You are so welcome!!!

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