Garlic & Mushroom Brie en Croute

9 Aug

This is really Part 1 of a 2 part Brie en Croute extravaganza.

brie and mushroom prep

My husband decided he wanted some Brie to munch on at home so, he returned with a super-sized warehouse wedge of Brie purchased at Costco.  There are only two of us here, so a wedge of Brie the size of my head is a tough thing to use before it spoils.  We had some friends coming over, so I figured I could get creative with the cheese and come up with two options:  one sweet, one savory.  This is the savory….

brie wrapping

Brie with Cutouts{Gina’s Take}

I was completely winging it on this.  I hadn’t even so much as seen Brie en Croute in over 10 years, so my fingers were crossed.  Really, this recipe is very flexible, so if you like more/less garlic or mushrooms…adjust!  I used some roasted garlic {recipe} that I had prepped the night before, though you could get away with sautéing some raw garlic in a pinch.  For the mushrooms, I had brown mushrooms on hand, so I sliced them thin and deglazed as I highlight in the recipe.

After an extensive supermarket scavenger hunt, I did learn that the puff pastries are in the freezer section, not near the dinner rolls Mushroom & Garlic Brie en Croutein the refrigerated section of the supermarket…and I used a  Pepperidge Farm Puff Pastry for this go around.  I took the pastry scraps and used little flower cookie cutters to make cutouts to jazz it up.  It was definitely a hit – super garlicky goodness!

{Pretty Little Tip}

A rose by any other name…or in this case a mushroom:  Brown mushroom…Crimini…Baby Portabella…Baby Bella…they are all the same thing…it’s just marketing.

5.0 from 1 reviews
Roasted Garlic & Mushroom Brie en Croute
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 Tbsp olive oil
  • Salt & Pepper, to taste
  • 1 cup mushrooms, sliced
  • 1 Tbsp roasted garlic, finely chopped {see link in text above for recipe}
  • 1 Tbsp sweet Marsala
  • 2 Tbsp flour
  • 1 puff pastry
  • 6-8 oz Brie cheese round, rind trimmed off
  • 1 egg
  • 1 Tbsp water
  1. Using a small skillet, heat skillet to medium heat high and add oil.
  2. Add mushrooms, season with salt & pepper, then rotate the mushrooms with a spatula frequently, reducing the mushrooms until the mushrooms release their water.
  3. Once the mushrooms have released the water, reduce the heat to medium low.
  4. Add garlic to the pan and brown the garlic & mushrooms for 2-3 minutes.
  5. Next, add Marsala, and cook until all the liquid has evaporated.
  6. Once evaporated, transfer to a bowl and set aside.
  7. Next, lightly dust a cutting board with the flour and unfold and place puff pastry on the surface.
  8. Place the prepared mushrooms in the center of the pastry and then stack the Brie on top of it.
  9. Fold pastry over cheese, trimming the excess (you can use that to decorate if you wish)
  10. Lightly coat the pastry seams with egg wash to seal and flip the wrapped Brie, seam side down.
  11. Optional: Decorate the top with the puff pastry scraps.
  12. Brush egg wash over the entire wrapped Brie.
  13. Bake in a 400F preheated oven for 25 minutes.
  14. Let stand for 15-20 minutes before serving as the Brie will be very hot and viscous.



2 Responses to “Garlic & Mushroom Brie en Croute”

  1. Yvonne @ bitterbaker August 10, 2013 at 4:40 am #

    Oo, I love garlicky goodness!! What a creative way to use leftover brie! Looks really delicious 🙂

  2. Mushrooms Canada August 12, 2013 at 4:43 pm #

    A savoury dish indeed! The mushroom, garlic and brie combination has my mouth watering…thanks for sharing!


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