Wild Mushroom and Hazelnut Baked Brie Recipe

Introduction

This Wild Mushroom and Hazelnut Baked Brie is a wonderfully warm and savory appetizer perfect for entertaining. Earthy mushrooms combined with crunchy toasted hazelnuts create a delicious topping for creamy melted Brie. It’s an elegant yet easy dish to impress your guests.

Ingredients

• 12 ounces mushrooms, mixed varieties
• 2 Tbsp butter
• 2 small shallots, sliced into half rings (about 1/4 cup)
• 2 Tbsp white wine (about 1 splash)
• 2 tsp fresh thyme leaves (or the leaves from about 5 sprigs), plus a few more sprigs for garnishing
• 8 ounce wheel of Brie
• 1/8 cup hazelnuts, toasted and coarsely chopped
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Place the Brie in an oven-safe dish. Choose a dish with enough room for the mushroom and hazelnut topping; a 9-inch ceramic pie plate works well.
3. Step 3: In a dry pan, sauté the mushrooms in batches if needed until they are lightly browned and most of the moisture has evaporated. Set the cooked mushrooms aside.
4. Step 4: Add butter to the same pan and sauté the shallots for 5 to 10 minutes until they soften.
5. Step 5: Stir in the white wine, thyme leaves, and cooked mushrooms. Continue cooking until most of the liquid evaporates and the mushrooms are fully cooked. Season with salt and pepper to taste.
6. Step 6: Bake the Brie in the preheated oven for 7 to 12 minutes until soft. To prevent the top from browning too quickly, cover loosely with foil if desired.
7. Step 7: Remove the Brie from the oven and top immediately with the mushroom mixture and toasted hazelnuts. Garnish with extra thyme sprigs if you like.
8. Step 8: Serve right away with a crusty loaf of bread for dipping.

Tips & Variations

• To toast hazelnuts, spread them on a dry baking sheet and roast at 350°F for 10-15 minutes until golden and fragrant.
• Use a mix of wild mushrooms such as shiitake, cremini, and oyster for more complex flavor.
• For a hint of sweetness, add a drizzle of honey over the mushrooms before serving.
• Swap hazelnuts for toasted walnuts or pecans if preferred.

Storage

Leftover baked Brie is best eaten fresh but can be stored covered in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F) for 5-7 minutes until warm. The mushroom topping may lose some texture upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushroom topping ahead of time?

Yes, you can sauté the mushrooms and shallots ahead and store the mixture in the refrigerator. Reheat gently before topping the baked Brie.

What can I serve with baked Brie?

Baked Brie pairs beautifully with crusty bread, crackers, fresh fruit like apple or pear slices, and a light salad for balance.

Wild Mushroom and Hazelnut Baked Brie Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

This Wild Mushroom and Hazelnut Baked Brie recipe combines creamy, melted Brie with a savory topping of sautéed mixed mushrooms, aromatic shallots, fresh thyme, and crunchy toasted hazelnuts. Baked to gooey perfection, it’s an elegant appetizer perfect for entertaining, served warm with crusty bread for dipping.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Mushroom Mixture

• 12 ounces mixed mushrooms (such as creminis, shiitake, oyster)
• 2 Tbsp butter
• 2 small shallots, sliced into half rings (about 1/4 cup)
• 2 Tbsp white wine (about 1 splash)
• 2 tsp fresh thyme leaves (or leaves from about 5 sprigs)
• Salt and pepper, to taste

Baked Brie

• 8 ounce wheel of Brie

Garnish

• 1/8 cup hazelnuts, toasted and coarsely chopped (about a handful)
• Additional fresh thyme sprigs, for garnish

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the Brie.
2. Prepare the Brie: Place the 8-ounce Brie wheel into an oven-safe dish, such as a 9-inch ceramic pie plate, making sure there’s enough room for the toppings.
3. Sauté Mushrooms: In a dry skillet over medium heat, cook the mushrooms in batches if necessary. Continue to sauté until they are lightly browned and most of their moisture has evaporated. Remove them from the pan and set aside.
4. Cook Shallots: Add butter to the same pan and sauté the sliced shallots for 5 to 10 minutes until they become soft and translucent.
5. Combine Ingredients: Add white wine, fresh thyme leaves, and the sautéed mushrooms back into the pan. Toss everything together and cook until most of the liquid has evaporated and the mushrooms are fully cooked. Season with salt and pepper to taste.
6. Bake Brie: Place the Brie in the preheated oven and bake for 7 to 12 minutes until it’s soft and melty inside. Cover loosely with foil if desired to prevent over-browning.
7. Add Toppings and Serve: Remove the Brie from the oven and top with the mushroom and shallot mixture along with the toasted chopped hazelnuts. Garnish with additional fresh thyme sprigs. Serve immediately with a crusty loaf of bread.

Notes

• To toast hazelnuts, spread them on a dry baking sheet and roast at 350°F for 10-15 minutes until golden and fragrant.
• For best flavor, use a mix of your favorite mushrooms for the topping.
• Serve immediately to enjoy the Brie warm and gooey.

Keywords: baked brie, wild mushrooms, hazelnuts, appetizer, cheese appetizer, easy entertaining recipe, mushroom topping, creamy brie