Mushroom And Brie Melts Recipes

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MUSHROOM AND BRIE SOUP



Mushroom and Brie Soup image

Mushroom and Brie Soup is a classic creamy mushroom soup kicked up a notch with lots of luxurious Brie cheese. It's perfect for a cozy dinner on the couch or a special first course for holiday meal.

Provided by Sue Moran

Categories     Soup

Time 45m

Number Of Ingredients 11

1 1/2 pounds cremini mushrooms (use any variety you like)
2 Tbsp unsalted butter
2-3 large shallots (peeled and finely diced)
3 cloves garlic (finely chopped)
2 Tbsp flour
1/2 cup Marsala wine
2 cups chicken stock (or veggie stock)
2 Tbsp fresh thyme leaves
salt and freshly cracked black pepper to taste
1/2 cup heavy cream (or half and half)
6 ounces Brie cheese (rind removed, cut in chunks)

Steps:

  • Set oven to 400F
  • Brush the mushrooms with a clean dish towel to clean them, do not get them wet.
  • Trim the stem ends, and then quarter the mushrooms. Put on a dry baking sheet and bake for 20-25 minutes, tossing them a couple of times. They will lose their moisture, shrink up, and brown.
  • Meanwhile melt the butter in a large skillet and saute the shallots for 5 minutes, then add the garlic and saute another 5 minutes until the shallot has softened.
  • Stir in the flour and cook, stirring, for a minute. Add the wine and stir to deglaze the pan.
  • Add the stock, the mushrooms, and the fresh thyme, and bring up to a simmer. Turn down the heat, cover and gently simmer for about 15 minutes. Season to taste with salt and fresh cracked black pepper.
  • Add the cream and the cubed Brie. Stir to melt the cheese.
  • Puree the soup, in batches. Taste to adjust the seasonings, and add a bit more stock or water if it seems too thick.
  • Serve with a garnish of sliced mushrooms and more fresh thyme.

Nutrition Facts : Calories 302 kcal, Carbohydrate 15 g, Protein 12 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 68 mg, Sodium 311 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving

MUSHROOM BAKED BRIE



Mushroom Baked Brie image

Provided by Nicole

Categories     Appetizer

Yield 8-10 people

Number Of Ingredients 10

½ ounce dried porcini mushrooms
⅔ cup dry red wine
2 tablespoons (1/4 stick) butter
8 ounces crimini (baby bella) mushrooms, halved or quartered if large
5 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
1 large clove of garlic, chopped or minced
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter)
1 baguette, cut into ¼-inch-thick slices

Steps:

  • 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.
  • 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 garlic and stir until soft, about 2-3 minutes. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
  • Using sharp knife, cut top rind from Brie. 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.
  • Preheat oven to 350°F. Place Baked Mushroom Brie in an oven proof dish. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer to plate or serve from the baking dish. Serve hot with baguette slices.

MUSHROOMS STUFFED WITH BRIE



Mushrooms Stuffed with Brie image

You want to make these. Oh, do you want to make these.

Categories     Christmas     appetizers     main dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
1/4 c. Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

Steps:

  • Preheat oven to 350 degreesMelt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted. Note: mushrooms are best when they've been allowed to cool slightly. Delicious

BAKED BRIE WITH MUSHROOMS



Baked Brie with Mushrooms image

My sister craves this appetizer so much that I made a batch and carried it on the plane when I flew to New Mexico to visit her. The combination of creamy Brie with earthy sauteed mushrooms is scrumptious. -Melody Ansell, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 pound sliced fresh assorted mushrooms
2 small red onions, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, minced
2/3 cup port wine
1 round (8 ounces) Brie cheese
Toasted French bread baguette slices

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

Nutrition Facts : Calories 157 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 266mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

MUSHROOM BRIE SOUP



Mushroom Brie Soup image

This Mushroom Brie Soup is decadent, rich, earthy, creamy, and so easy to make. Browned butter makes the flavor extra deep for this one pot, vegetarian recipe.

Provided by Elizabeth Lindemann

Categories     Soup

Time 25m

Number Of Ingredients 10

4 tablespoons butter
1 onion (diced)
1 lb. cremini mushrooms (sliced or chopped (baby portobellos))
1/4 cup all-purpose flour
4 cups chicken stock/broth (or vegetable or mushroom broth)
8 oz. brie (rinds removed and cut into small wedges or cubes*)
1 cup heavy cream
kosher salt (to taste)
black pepper (to taste)
croutons and/or parsley (for garnish (if desired))

Steps:

  • Melt the butter (4 tablespoons) in a medium or large pot over medium high heat. Once it's melted, continue heating until foamy and beginning to turn brown.
  • Immediately add the diced onion and mushrooms. Season with salt and pepper. Stir, turn heat down to medium, then allow to sauté untouched for approximately 5 minutes, or until liquid has mostly evaporated.
  • Add flour (1/4 cup); stir to coat.
  • Add chicken broth (4 cups), stir, bring to a boil.
  • Turn heat down to simmer. Add cubed brie (8 oz.) and continue simmering until melted (if there are a few chunks that won't melt, don't worry about it).
  • Use an immersion blender to puree the soup to desired consistency (alternatively, you can use a standard blender in batches).
  • Add the heavy cream (1 cup) to soup and stir in. Turn off heat, and taste and adjust seasonings if necessary.
  • Serve hot, garnished with croutons and/or parsley, if desired.

Nutrition Facts : Calories 381 kcal, Carbohydrate 11 g, Protein 12 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 112 mg, Sodium 898 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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