Baked Brie with Mushrooms and Thyme

A luxurious appetizer featuring creamy Brie cheese topped with a savory mixture of wild mushrooms and fresh thyme, all baked until melty and served with crusty baguette slices. The combination of porcini, crimini, and shiitake mushrooms creates a rich, earthy topping enhanced with red wine.

8 servings

50 min

Published October 4, 2025

Ingredients

•½ ounce dried porcini mushrooms*
•⅔ cup dry red wine
•2 tablespoons butter
•6 ounces crimini mushrooms
•6 ounces shiitake mushrooms
•2 tablespoons minced shallot
•2 teaspoons chopped fresh thyme
•1 wheel Brie cheese
•1 whole baguette
•baguette slices

Cooking Instructions

1.
Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
20 min
2.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
10 min
3.
Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
5 min
4.
Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.
15 min
5.
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

Baked Brie with Mushrooms and Thyme

8 servings

50 min

Published October 4, 2025

Cooking Instructions

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

20 min

Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

10 min

Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

5 min

Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

15 min

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.