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 a sweeter baked brie with roasted strawberries, shown on the left, to a savory 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!

brie1

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.

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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.

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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.

brie

So that’s what I did. Just make sure the plate or platter is large enough to accomodate the oozing brie.

brie3

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.

By Published On: October 5th, 201573 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

73 Comments

  1. sallybr October 5, 2015 at 8:36 AM - Reply

    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. the drunken cyclist October 5, 2015 at 8:37 AM - Reply

    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….

    • chef mimi October 5, 2015 at 10:26 AM - Reply

      I’m not talking aabout a 1970 Litton Microwave. You can adjust the settings to warm something ever so slightly! But of course you can do the same thing in the oven!!! I’m in Grasse right now, and I probably wouldn’t find any microwaved cheese of any kind here…

      • the drunken cyclist October 5, 2015 at 10:30 AM

        Wow! I have really good friends who live just to the South of you in Mougins!

      • chef mimi October 5, 2015 at 11:37 AM

        it’s such a beautiful area…

  3. A Cookbook Collection October 5, 2015 at 9:50 AM - Reply

    This looks delicious! I love any baked cheese

  4. hailhop22 October 5, 2015 at 10:44 AM - Reply

    OMG I love baked brie, especially with tons of roasted garlic! My hubby loves mushrooms so maybe I’ll try something like this for him!

    • chef mimi October 5, 2015 at 11:47 AM - Reply

      Even though there are so many baked bries with sweeter toppings/pairings, the savory ones are just as delicious!!!

  5. Tasty Eats Ronit Penso October 5, 2015 at 10:48 AM - Reply

    I love baked Brie, with any topping, and your mushroom topping sounds just perfect! :)

    • chef mimi October 5, 2015 at 11:45 AM - Reply

      It is a fabulous combination! Sort of like a fabulous sandwich filling!

  6. Debbie Spivey October 5, 2015 at 10:52 AM - Reply

    This looks wonderful! I’ve never had mushrooms with bree. Yum!!

    • Debbie Spivey October 5, 2015 at 10:53 AM - Reply

      Brie*

      • chef mimi October 5, 2015 at 11:44 AM

        I know! They tend to have sweet stuff on them, don’t they?!! You should try the tomatillo one – to die for.

      • Debbie Spivey October 5, 2015 at 12:44 PM

        Oh my!! :)

  7. chefceaser October 5, 2015 at 11:20 AM - Reply

    Reblogged this on Chef Ceaser.

  8. Sofia October 5, 2015 at 11:39 AM - Reply

    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 ;)

    • chef mimi October 5, 2015 at 11:41 AM - Reply

      C’est terrible! Well, it tastes better with a bunch of girlfriends in any case!

      • Sofia October 5, 2015 at 11:42 AM

        Ahhh indeed it does :)

  9. cookingwithauntjuju.com October 5, 2015 at 11:43 AM - Reply

    Love Brie and I do make it the old-fashioned way. I even have a special baker for it.

  10. cookingwithauntjuju.com October 5, 2015 at 11:50 AM - Reply

    Yes – hubby would have nothing else :)

    • chef mimi October 5, 2015 at 11:52 AM - Reply

      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!

  11. anotherfoodieblogger October 5, 2015 at 3:04 PM - Reply

    I love baked brie with savory toppings, so this is just perfect!

  12. Karen October 5, 2015 at 5:19 PM - Reply

    Simple to prepare but I’m sure it is very savory and delicious.

  13. aranislandgirl October 5, 2015 at 5:19 PM - Reply

    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!

  14. Julie is Hostess At Heart October 5, 2015 at 9:06 PM - Reply

    Love baked brie and I’ll take it sweet or savory! I love the flavors you’ve used. Mushrooms are so good.

    • chef mimi October 6, 2015 at 2:17 AM - Reply

      I can’t believe I waited so long to enjoy a savory baked brie!

  15. lapetitepaniere October 5, 2015 at 11:26 PM - Reply

    Oh, looks gorgeous! :)

  16. Debra October 5, 2015 at 11:27 PM - Reply

    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. :-)

    • chef mimi October 6, 2015 at 2:18 AM - Reply

      Yes… I almost did eat it myself! And then I used the rest on pasta!!!

  17. laurasmess October 6, 2015 at 12:05 AM - Reply

    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

    • chef mimi October 6, 2015 at 2:18 AM - Reply

      Oh my, that sounds delicious as well!!!

  18. Gerlinde de Broekert October 6, 2015 at 12:15 AM - Reply

    Mushrooms and brie are well suited for each other. I love this combination.

    • chef mimi October 6, 2015 at 2:19 AM - Reply

      They are a wonderful combination! I especially love mixing in dried mushrooms!

  19. ladyredspecs October 6, 2015 at 2:59 AM - Reply

    Inspired idea Mimi, I much prefer a savoury topping on baked brie and they must complement the “forest floor” scented rind of the brie beautifully

  20. Caroline Taylor (@AllThatImEating) October 6, 2015 at 4:57 AM - Reply

    This looks amazing, what a brilliant idea!

  21. Our Growing Paynes October 6, 2015 at 7:54 AM - Reply

    Well this is a win! I love mushrooms with thyme and to add brie. I want some!

  22. safifer October 6, 2015 at 6:00 PM - Reply

    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!

    • chef mimi October 7, 2015 at 1:36 AM - Reply

      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!

  23. dianeskitchentable October 6, 2015 at 6:35 PM - Reply

    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.

    • chef mimi October 7, 2015 at 1:37 AM - Reply

      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!

  24. Chica Andaluza October 7, 2015 at 6:07 AM - Reply

    Absolutely gorgeous. I could quite happily live without chocolate or desserts but cheese….never!

    • chef mimi October 7, 2015 at 11:19 AM - Reply

      Me, too. I’m actually in France right now and I finally had one dessert today after lunch, but I’ve had many platters of cheese after meals!

      • Chica Andaluza October 7, 2015 at 1:25 PM

        Enjoy your time in France!

  25. Lana-Once Upon a Spice October 7, 2015 at 8:06 AM - Reply

    Gorgeous!!

  26. milkandbun October 7, 2015 at 10:30 AM - Reply

    I adore brie, I’ve also baked it many times, but never tried with mushrooms! Sounds really interesting and new! :)

    • chef mimi October 7, 2015 at 11:20 AM - Reply

      It does sound funny at first, but who doesn’t add brie and mushrooms to potatoes? or pasta?!!

  27. Francesca October 7, 2015 at 10:42 AM - Reply

    I don’t eat mushrooms but I can appreciate the great combination of flavors in your dish! I bet it’s a killer at dinner’s parties!

    • chef mimi October 7, 2015 at 11:21 AM - Reply

      Ah well, we can’t love everything. I personally dislike celeriac!

  28. StefanGourmet October 7, 2015 at 11:39 AM - Reply

    Nice combination! The thyme brings the cheese and mushrooms together

    • chef mimi October 8, 2015 at 1:38 AM - Reply

      I absolutely love thyme, and feel it’s under appreciated!

  29. Laura @ Feast Wisely October 7, 2015 at 8:19 PM - Reply

    Oh this looks so good, and I have been reading about the health properties of brie compared to other cheeses – it is particularly good for the gut and promoting good bacteria!

  30. ChgoJohn October 8, 2015 at 10:19 AM - Reply

    Wonderful dish, Mimi. I bet it would look beautiful as an intro to a celebratory meal.

    • Cecile October 9, 2015 at 6:55 PM - Reply

      John – I’ve been known to eat left-over Brie with walnuts etc. for breakfast!! Doesn’t this savory recipe look delicious – and I want to try Mimi’s Brie with maple & pecans!

    • chef mimi October 10, 2015 at 1:17 AM - Reply

      Definitely! Thanks, John!

  31. Cecile October 9, 2015 at 6:53 PM - Reply

    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.

    • chef mimi October 10, 2015 at 1:18 AM - Reply

      I liked the maple pecan toppin because it wasn’t too sweet, so it went well with my holiday hors d’oeuvres spread. but heck, they’re all good!

  32. David Scott Allen October 10, 2015 at 9:15 AM - Reply

    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!

    • chef mimi October 10, 2015 at 4:41 PM - Reply

      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!!!

  33. Peter - The Roaming GastroGnome October 24, 2015 at 11:03 AM - Reply

    Such a great looking dish for a cool fall day!

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