Mushroom Stuffed Brie En Croûte Recipes

BRIE & MUSHROOMS EN CROUTE

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Put the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, add the onion, minced rosemary, thyme and garlic and stir to combine. Add the mushrooms and cook until golden, about 5 minutes. Season with a good pinch of salt and pepper, then stir. Deglaze the pan with the wine and continue to cook until the wine has reduced, about 1 minute. Set aside.
• In a small bowl, make an egg wash by beating the egg with 1 tablespoon of cold water.
• Lay out the puff pastry sheet on a floured surface and pile the mushrooms in the middle. Place the wheel of Brie in the center. Fold up the sides of the puff pastry to enclose the mushrooms and Brie, folding in the edges to seal. Place the wrapped Brie on the prepared sheet pan seam-side down and brush with the egg wash.
• Bake until golden, 30 to 35 minutes. Allow to cool slightly, then top with rosemary sprigs and dried cranberries to resemble an evergreen bush with berries.

CRISPY BRIE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
• Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
• Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

BRIE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
• Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
• Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
• Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.

MUSHROOM STUFFED BRIE EN CROUTE

Steps:

• In a 9- to 10-inch heavy skillet, cook onion in butter over moderate heat, stirring, until softened.
• Add mushrooms, sherry, nutmeg, and salt and pepper, to taste, and saute over moderately high heat, stirring, until the liquid that the mushrooms give off is evaporated.
• Cool mushroom mixture.
• On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie.
• Cut out a mushroom shape from scraps for decoration, or use any cookie cutter shape.
• Horizontally halve Brie.
• Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan.
• Center the bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top.
• Cover mushroom mixture with remaining half of Brie, cut side down.
• Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie.
• In a small bowl, lightly beat egg and brush onto border.
• Top Brie with pastry round, pressing edges of dough together gently but firmly to seal.
• Brush the top of pastry with some egg and arrange pastry mushroom on it.
• Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising).
• With back of a sharp small knife, gently score side of pastry with vertical marks, being careful not to cut through dough.
• Chill Brie, uncovered, 30 minutes.
• Brie may be made up to this point 1 day ahead and chilled, loosely covered.
• Preheat oven to 425 degrees F.
• Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes.
• Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with French baguettes or crackers.

MUSHROOMS EN CROUTE

Steps:

• Preheat oven to 350°F (180°C).
• Brush both sides of the bread with the melted butter.
• Cut each slice in half vertically, then each half into 3 horizontally.
• Bake on a baking sheet for 5-10 minutes, till golden and crisp.
• Heat the oil in a large frying pan, add the garlic and onion and cook, stirring, over low heat until the onion is soft.
• Add the mushrooms and cook over medium heat for 5 minutes.
• Season with salt and pepper.
• Pour sherry into pan.
• Blend the sour cream and cornflour together and add to the mushrooms, stir until mixture boils and thickens.
• Remove from heat and stir in the herbs.
• Allow to cool.
• Spread the mushroom mixture onto each croute (bread) and sprinkle with the parmesan.
• Place on a baking tray and bake for 5 minutes, or until heated through.
• Serve sprinkled with fresh herbs if desired.

SAVORY MUSHROOM BRIE EN CROûTE

Steps:

• 1. Defrost puff pastry just until you are able unfold easily. Sprinkle just enough flour on work surface so pastry doesn't stick Preheat oven to 400 degrees Slice baguette of sourdough bread into thin slices.
• 2. Heat skillet, add olive oil and butter. Add onion, and saute until transparent. Add garlic, mix well. Continue cooking couple minutes. Add the mushrooms making sure not to crowd pan while sauteing. Stir frequently so they cook evenly, add more butter if mixture is too dry. Add seasonings, more or less according to your taste, and continue till mixture is softened and mushrooms are browned. Add just enough of Swanson's chicken broth to cover mixture. Continue until liquid is reduced and mixture is thickened and done. Remove from heat and cool.
• 3. Roll pastry out, just enough for brie to fit in center and pastry to wrap over it Slice brie in half horizontally. Lay half (cut side up) the brie on pastry, place cooled mushroom mixture on top. Place 2nd half(cut side down) brie on top. Cover with pastry, starting with opposite corners and wrap. Make like a bundle by twisting pieces of pastry; or turn over and decorate top with pieces of pastry. Brush top and sides with egg wash. Place on ungreased cookie sheet lined with parchment paper. Refrigerate 30 minutes before baking to prevent cheese melting too much; it will still be soft and spreadable. Bake @ 400 for 30 minutes, or until pastry is browned and cheese is soft.

MUSHROOM-STUFFED BAKED BRIE

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushroom and onion; saute 6-8 minutes or until golden brown. Add garlic and seasonings; cook 1 minute longer. Remove from heat; transfer to a bowl and refrigerate until cooled., On a lightly floured surface, unfold puff pastry. Place 1 Brie half on pastry, cut side up. Top with mushroom mixture and remaining Brie half, cut side down. Pull corners of pastry up over cheese, pinching together to seal on top. Place on an ungreased baking sheet, seam side down. Brush top and sides of pastry with egg. Bake until puffed and browned, 30-35 minutes.