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A balsamic mushroom baked brie is broken open, with melted cheese and sauteed mushrooms oozing out onto a white plate.
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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


Baking Sheet
Parchment Paper



  • 2 lbs Brie Fresh, not aged.


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


  • 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


  • 1 Large Egg
  • 1-2 tablespoon Balsamic Vinegar



  • 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.


  • 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.


  • 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.


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