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Baked Mushroom Topped Brie
This baked mushroom topped brie is a showstopping appetizer! To barbecue, place cheese on pre-soaked cedar plank and barbecue, covered over medium –high heat for 8-10 minutes. For smaller groups, bake and top one half of the cheese at a time; wrap the other half securely in plastic wrap and refrigerate.

12 servings

Baked Mushroom Topped Brie
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  • ½ lb (250 g) fresh sliced Mushrooms (white or crimini)
  • ½ cup (125 mL) coarsely chopped onions
  • ¼ cup (60 mL) finely chopped walnuts
  • 1 large clove garlic, sliced
  • ½ tsp (2.5 mL)
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 (200g) wheel cold Brie cheese
  • 2 tbsp (30 mL) finely minced fresh parsley or chives (optional)


  1. Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
  2. 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.
  3. At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan.
  4. 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.
  5. Sprinkle parsley or chives on top to garnish if desired.
  6. Serve with thinly sliced whole wheat baguette or plain crackers.

This recipe was kindly provided by our featured member, Mushrooms Canada

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