Wild Mushroom and Hazelnut Baked Brie Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the Brie.
- 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.
- 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.
- Cook Shallots: Add butter to the same pan and sauté the sliced shallots for 5 to 10 minutes until they become soft and translucent.
- 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.
- 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.
- 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
