Baked Mushroom Topped Brie
Prep Time: 7 mins. | Cook Time: 20 mins. | Chilling Time: 30 mins. to 1 week | Serves: 12
½ lb fresh sliced Mushrooms (white or crimini) 250 g
½ cup coarsely chopped onions 125 mL
¼ cup finely chopped walnuts 50 mL
1 large clove garlic, sliced 1
½ tsp Each dried thyme, rosemary and pepper 2 mL
1 tbsp olive oil 15 mL
1 tbsp balsamic vinegar 15 mL
1 (200g) wheel cold Brie cheese 1
2 tbsp finely minced fresh parsley or chives (optional) 25 mL
- Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
- Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.
- At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF/180 ºC oven for about 8-10 minutes or until cheese is beginning to melt. Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.
Tip: Prepare and chill the mushroom topping to have on hand for spur of the moment entertaining. Baking and serving on oven -proof platter keeps the cheese warm while eating.