Balsamic Mushroom Baked Brie

This Balsamic Mushroom Baked Brie is our new favourite take on Brie en croûte. It uses a cream cheese dough, instead of puff pastry. Elegant!

Today’s recipe is ... kind of embarrassing.

Many moons ago - when we were still in Minneapolis - we had a membership for a food wholesaler.

One day, when shopping for my cake business at the time, we happened across 1 Kg rounds of brie, for some ridiculously low price.

We took it as a challenge. NYE was coming up, and a new tradition... “KILOBRIE!” (One word, shouted) was born.

Yes, once a year we buy a kilogram of brie and - just the two of us - put it away over the course of an evening.

In our defense, it serves as *the* meal, with very little - if any - snacking alongside it. A full kilogram of brie is serious business, especially when you wrap it up in dough and bake it.

Our favourite “Kilobrie” presentation is doing it up with sauteed mushrooms and balsamic vinegar, kind of as a not-super-distant cousin to our Mushroom Brie Turnovers.

Today, I share that recipe.

Whether you want to be feral like us, or share it as a fancy appetizer among a larger group (recommended!), that’s up to you.

Here we go!

Balsamic Mushroom Baked Brie

This recipe is super easy to make, but I should give a bit of info on the components...

The Pastry Dough

While most brie en croûte (such as our Brie en Croûte with Prosciutto, Honey Pear Sauce, Figs, and Pistachio!) utilizes puff pastry, we tend to go with my turnover dough. This is because we can roll it bigger than you would with puff pastry!

This dough is super simple - just butter, cream cheese, and flour. It comes together in just minutes - I make it in my food processor.

The dough is also full of fat - from both the butter and cream cheese - which is what gives it not only great flavour, but a great texture.

Not only is it easy to work with, it has a great texture to eat. Sturdy, but flaky and buttery. Perfect for scooping up melted brie and mushrooms with!

The Brie

While I love a good, gooey aged brie... you’ll want a young brie for this.

As brie ages - at all - it gets softer. You’ll want a good, firm (for a brie, anyway!) cheese for this.

We trim the rind from the top and sides of the brie, for taste and aesthetic reasons - you can opt not to, if you like.

If you are trimming it, I recommend chilling - or even freezing it - for a bit before attempting it. Firm cheese is easier to trim cheese!

The Sauteed Mushrooms

We tend to use baby bella / crimini mushrooms for this, as that’s how we first did it. We’re creatures of habit, afterall!

You can use any mushrooms you like with this, though. If you’re using something larger, just be sure to chop it down into bite sized pieces.

The Balsamic Vinegar

We’ll vary the flavour of balsamic we use, based on what’s on hand and what we’re in the mood for.

In general, big, bold, earthy balsamics work best with the mushrooms. Aged balsamics, fig balsamic, etc. It’s all good!

How to Make This Baked Brie

Prep:

Before getting started, chill the brie (we’ll freeze it for 20 minutes or so), and use a sharp knife to trim the rind off the top and sides of the brie.

Cover in plastic, chill until use.

Dough:

Beat butter and cream cheese until well mixed and soft. Slowly add flour. Once all flour is added, turn out and knead just until well incorporated and smooth. Form a disk or ball, wrap tightly in plastic wrap, and refrigerate for about 30 mins.

Filling:

As the dough chills, make your filling.

In a large nonstick pan, saute mushrooms, onion, and garlic cloves in the olive oil. Cook until onion is translucent and mushrooms a soft. Once all the liquid that releases from the veggies cooks off, add balsamic vinegar and continue to cook for two minutes.

Remove from heat, season with salt and pepper, to taste.

To Assemble:

Preheat oven to 400 F.

Roll chilled dough out to about ¼″ thick.

Place trimmed brie in the center of the dough, top with mushroom mixture.

Loosely fold in the ends of the dough to the center, overlapping for a loose seal.

Whisk the egg and balsamic vinegar together in a mug, brush all over exposed surface of the dough.

Bake for 20-25 minutes, until desired level of golden.

To Serve this Baked Brie

Carefully transfer the baked brie to your choice of heat-safe serving plate.

Serve hot, with a variety of (sturdy!) crackers to accompany it.

Note: You’ll want napkins and forks on hand, as well!

Enjoy!

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5 from 1 vote

Balsamic Mushroom Baked Brie

This Balsamic Mushroom Baked Brie is our new favourite take on Brie en croûte. It uses a cream cheese dough, instead of puff pastry. Elegant!

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Appetizer, Main Course

Cuisine: Special Event, Vegetarian

Servings: 8 People as an appetizer

Calories: 714kcal

Author: Marie Porter

Equipment

Baking Sheet

Parchment Paper

Ingredients

Prep:

• 2 lbs Brie Fresh, not aged.

Dough:

• 8 oz Cream Cheese Softened
• ½ cup Butter Softened
• 1 ½ cups Flour

Filling:

• 1 tablespoon Olive oil
• 1 lb Mushrooms of choice We used crimini.
• 1 Small Onion Finely chopped
• 2 Garlic cloves Pressed or Minced
• ¼ cup Balsamic Vinegar
• Salt and Pepper

Glaze:

• 1 Large Egg
• 1-2 tablespoon Balsamic Vinegar

Instructions

Prep:

• Before getting started, chill the brie (we’ll freeze it for 20 minutes or so), and use a sharp knife to trim the rind off the top and sides of the brie.
• Cover in plastic, chill until use.

Dough:

• Beat butter and cream cheese until well mixed and soft. Slowly add flour.
• Once all flour is added, turn out and knead just until well incorporated and smooth.
• Form a disk or ball, wrap tightly in plastic wrap, and refrigerate for about 30 mins.

Filling:

• As the dough chills, make your filling.
• In a large nonstick pan, saute mushrooms, onion, and garlic cloves in the olive oil. Cook until onion is translucent and mushrooms a soft.
• Once all the liquid that releases from the veggies cooks off, add balsamic vinegar and continue to cook for two minutes.
• Remove from heat, season with salt and pepper, to taste.

To Assemble:

• Preheat oven to 400 F.
• Roll chilled dough out to about ¼″ thick.
• Place trimmed brie in the center of the dough, top with mushroom mixture.
• Loosely fold in the ends of the dough to the center, overlapping for a loose seal.
• Whisk the egg and balsamic vinegar together in a mug, brush all over exposed surface of the dough.
• Bake for 20-25 minutes, until desired level of golden.

Nutrition

Calories: 714kcal | Carbohydrates: 25g | Protein: 30g | Fat: 55g | Saturated Fat: 33g | Cholesterol: 196mg | Sodium: 920mg | Potassium: 453mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1436IU | Vitamin C: 2mg | Calcium: 255mg | Iron: 2mg

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