Recipes

baked brie with garlic butter mushrooms

Welcome to the decadent meal I dream about every late December, when I want even simple foods to feel festive. Yes, I am seriously making the argument that baked brie should be a dinner dish. Or, if not dinner, maybe a luxe part of it, so perfect for this blustery, celebratory time of year. For dinner you might eat this with a big green salad and a cup of soup. You might set this out as a side dish with a big roast. You might put it out as part of a party spread too, an oasis of savory among all of the cookies and molten cakes.


We start with the Garlic Butter Roasted Mushrooms in the archives, the ones that I describe as giving mushrooms the “escargot” treatment which to say that they’re cooked in a not-insignificant amount of butter and garlic, then finished with lemon juice and a shower of parsley until they’re complex and wildly more delicious than it would seem so few ingredients could be. But why stop there? Once you nestle in a small brie (or camembert) at the end and let it warm up in the oven, there’s no looking back: you’re probably going to end up scooping it again and again onto toasted baguette slices and entirely forgetting to eat dinner — there really are no rules right now and I say we lean into it.

baked brie with roasted mushrooms-6

Smitten Kitchen Keepers, my third cookbook, has been out for exactly six weeks today and nothing makes me happier than seeing how many of you are already cooking from it. I know it’s been quiet around here while I’ve hopped around Washington D.C, Philadelphia, Boston, Chicago, Toronto, Denver, Boulder, and even Spartanburg, South Carolina. Busy season continues in the new year with book tour stops in Minneapolis (next week!), 92nd Street Y (in NYC), then Austin, Houston, California, Portland, Oregon, Seattle, Vancouver, oh and I just added a March date in Columbus, Ohio! All book tour stops and ticketing details are on this page, and I keep it updated as we add new dates. I hope we get to finally hang out. You know what else is going to be really fun? When I get to start cooking all of the recipe ideas I had bottled up when I was on the road this winter. I can’t wait.

Previously

6 months ago: Summer Ricotta with Grilled Vegetables
1 year ago: Russian Napoleon
2 years ago: Small-Batch Eggnog and Baked Brie with Balsamic Red Onions
3 years ago: Unstuffed Mushroom Casserole and Banana Toffee Cake
4 years ago: Baklava Babka and Cosmopolitan
5 years ago: Dutch Apple Pie and Salted Butter Chocolate Chunk Shortbread
6 years ago: Pimento Cheese Potato Bites
7 years ago: The Browniest Cookies, Gingerbread Layer Cake and Feta Tapenade Tarte Soleil
8 years ago: Deep Dark Gingerbread Waffles, Fairytale of New York and Roasted Grape and Olive Crostini
9 years ago: Breakfast Slab Pie, Gingerbread Snacking Cake and Rum Campari Punch
10 years ago: Fromage Fort
11 years ago: Cinnamon Brown Sugar Breakfast Puffs and Scallion Meatballs with Soy Ginger Glaze
12 years ago: Spicy Gingerbread Cookies, Crescent Jam and Cheese Cookies and Milk Punch
13 years ago: How to Host Brunch and Still Sleep In, Spinach and Cheese Strata, Pear Bread, Parmesan Cream Crackers, Walnut Pesto, and Spicy Caramel Popcorn
14 years ago: Cranberry Vanilla Coffee Cake, Seven-Layer/Rainbow Cookies, Grasshopper Brownies, Braised Beef Short Ribs, Sugar and Spiced Candied Nuts
15 years ago: Robert Linxe’s Chocolate Truffles and Caramel Cake
16 years ago: Parmesan Black Pepper Biscotti

baked brie with roasted mushrooms-8

Baked Brie with Garlic Butter Mushrooms

  • Servings: 2 to 4
  • Source: Smitten Kitchen
  • Print

  • 1 pound mushrooms, any kind, here I’m using cremini and oyster
  • 2 tablespoons capers, drained and chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt (I’m using Diamond, use half of other brands)
  • Freshly ground black pepper
  • 3 tablespoons cold unsalted butter, cut into pieces
  • Juice of half a lemon
  • 1/4 cup chopped flat-leaf parsley
  • 8-ounce wheel of brie (or camembert)
  • A few sprigs of thyme (optional)
  • Toasted baguette slices

    Heat oven to 450°F. In a 2-quart baking dish, toss mushrooms with capers, garlic, oil, salt and many grinds of pepper. Dot with butter and roast, turning over once, until mushrooms are more deeply browned and a bubbly garlic sauce begins to form below, 15 minutes. While the mushrooms roast, trim the top off your brie with a sharp knife — it’s totally edible but this makes it easier to dip into when warm. Make space in the center of the mushrooms and nestle in the brie and top with thyme, if using. Return to oven for 10 minutes, until brie is warm and loose, adding more minutes if needed. Squeeze lemon juice and scatter parsley over mushrooms. Arrange baguette slices around the brie and mushrooms. Place a small spoon the brie and a larger spoon in the mushrooms. Serve immediately, swooping brie and scooping mushrooms and their juices on the toasty bread.

    Notes:

  • I usually use cremini mushrooms but I had a few oyster mushrooms too, and tore them in, and you should use whatever you have around.
  • You didn’t ask but my favorite place to buy cremini, shiitake, and oyster mushrooms in NYC is the Bulich Mushroom stand at the Union Square Greenmarket. They’re usually on the north end on Wednesdays and Saturday. The prices are reasonable and the quality impeccable each time.
  • Yes, there are capers in here and you’re about to tell me you hate capers and ask what else you can use — I’d use anchovies. If you’re about to tell me you don’t like anchovies either, I’m going to suggest that you might just not like briny things and that’s okay, you can skip it. Nobody has ever complained about mushrooms merely roasted in garlic butter. But I insist that the capers add an amazing nuance here.
  • The mushroom portion of this dish is adapted from the late Gourmet Magazine. You can also find the garlic butter roasted mushrooms in the archives here.

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74 comments on baked brie with garlic butter mushrooms

  1. Rachel

    This looks perfect for NYE, if I can hold off making it before then. Loving cooking from SKK – my son now eats spinach thanks to your green spaghetti!

  2. Carol

    WHY have I never thought of this?? It’s a perfect meal in that it’s so straightforward and luxurious at the same time. You’re still killing it Deb! Can’t wait to make this. Thank you!!!

  3. Shivani

    I hosted a little festive dinner where I made the ricotta gnocchi, roasted squash, and brussel sprouts (but not with the ricotta or toast since I was making the gnocchi…) from your book, and it made me so happy. Thank you for sharing a third book with us all <3

    1. Kathi

      How small did you chop the mushrooms? Ingredients doesn’t say to cut, but they look cut in the picture. I think they would scoop better on the bread if cut. Thanks.

        1. LO

          To quote the original recipe, which Deb links to in the narrative above, “1 pound mushrooms such as cremini or white, halved lengthwise if large”.

  4. Mimi

    Dear Deb, I made the chicken-tomato-chorizo-rice dish from your new book and the fflavour was great, even tho I had to substitute a German paprika sausage for the chorizo, LOL…
    But the chicken thighs were not really done after the cooking time, maybe I should have taken a different part somehow? I had the drumsticks with some part still attached. I just cooked them longer separately, and I’ll know for next time. Still strange…. but great flavor!

    1. Jodie

      If the drumstick is still attached, it’s a bigger piece of chicken than Deb uses, and will take longer to cook. Cut them apart if it’s all you can get, or cook for longer before putting them in the rice. Hope this helps!

    2. deb

      I think it’s the attached drumsticks. I had the cooking time for just thighs, which might be quicker. It’s okay to pop it back in for longer.

  5. Judith Kahn

    This looks beautiful and delicious! One question- in the directions, it’s unclear if you sprinkle the lemon juice on the brie or on the mushrooms. Thanks!

  6. Janet

    I made the mushrooms for Christmas dinner (from the original post) and realized too late that I didn’t have capers (or anchovies). I used a small glug of olive juice and that also worked beautifully.

  7. Den M.

    If I use a wedge should I leave the top rind on? I’m thinking if I take off and wedge with no rind on sides it wouldn’t hold a shape. My favorite brie d’affinois I can only find in a wedge. If anyone can recommend a small round that has a nice taste but not a plasticy texture please recommend. I have not had good results with several of they typical supermarket brands. These mushrooms are a standout anyway without the cheese! Thank you Deb, continued success with your tour.

    1. LO

      Try Délice de Bourgogne. IMO, it’s even better than D’affinois and easier to find in a round. Costco even has it, if you want enough to share with a bunch of people. Happy New Year!

    2. deb

      Yes, leave the top rind on for a wedge. I am definitely not using fancy brie when I warm it like this, personally. It’s only, to me, lackluster when cold.

  8. Janet C

    I’m definitely making this on the weekend. Have been making lots of stuff from SKK! Last night we had leftover chicken and dumplings that I’d frozen. They were still perfect. Yesterday I bought an eggplant and pearl couscous. Have made a few more too! Loved them all!

  9. Raymond Wilcox

    Hello Deb,
    A question comment. I live in Venezuela and don’t know whether this is peculiar to my location, but on clicking on your video for the recipe I was expected to sit through not one but two 2 minute ads on YouTube with no option to delete them.
    This is too much for my patience, and I am very fond oif your recipes, and the accompanying videos you produce.

    1. deb

      I do not have a say in how long the ads are, unfortunately, only that they exist. And they do need to exist — shooting video like that is very expensive.

  10. Carol Colby Tanenbaum

    OK. I’m sure there’s a simple solution to this, but how/where do I go about printing this? I can do a workaround, but isn’t there a simple solution?

    1. MK

      Below the recipe is a little string of social sharing icons — Twitter, FB, Pinterest — and the last/fourth one is a printer icon. Click that and you can print the recipe.

  11. Sally Luxon

    Thank you for this. The escargot mushrooms are a favorite and the addition of melty cheese – wow! Looking forward to this + champagne on New Years Eve.

  12. S

    Deb, or anyone who’d like to chime in: I was planning to make the wild mushroom pâté for New Year’s Eve to serve alongside homemade blini, a little caviar and all the accoutrements but with this post I’ve gone down the rabbit hole of mushroom recipes and now I can’t decide. The pâté? The original garlic butter mushrooms? The creamed mushrooms on chive butter toast? This recipe? Which would be the best pairing? Thanks!

  13. AGAM

    This looks beautiful and delicious! One question- in the directions, it’s unclear if you sprinkle the lemon juice on the brie or on the mushrooms. Thanks!

  14. Erica

    Question – if I wanted to make this as a brunchy lunch thing for my boyfriend who does not like mushrooms or capers, what might I bake the Brie over instead ? (He also does not like warm fruit or jam)?

    1. Ariela

      Erica, I’d say, think of something that he likes, which comes in smallish chunks and try that. Sounds like he prefers something savory, so consider homefry-style potatoes, or cauliflower chunks given this garlic-butter treatment, or a bed of roasted red peppers, or cooked-to-meltingly-soft zucchini.

      You can also just bake a brie, not over anything. Yum

    2. Jennifer Wise

      My husband can’t eat mushrooms, but I love the sound of this recipe, so plan to roast thick chunks of zucchini in garlic, caper, and oil instead.

  15. Cussot

    I’ve been making your roasted mushroom recipe at Christmas for years. But sling a brie into the middle of that divine mess? OMG, brilliant – thank you!

  16. Cheryle

    If one can’t do cow’s milk, can you suggest another cheese? I was wondering if goat feta might work—definitely be a difference taste.

    1. JNH

      If it were me, since sheep and goat’s milk cheese tend to be less inclined to melt, I’d probably lean into the difference in texture and saltiness. I think feta would be nice crumbled over the top in big chunks and lightly toasted or (what I personally would do) fry up a couple of slices of halloumi and top those with the garlic mushrooms. I’ll also say that the garlic mushrooms are absolutely delicious on their own.

    2. Sara

      I don’t know how well it melts, but I’ve definitely seen goat brie (here in Canada at least). It’s much whiter rather than the buttery yellow inside but it’s super tasty. I’ve only eaten it at room temperature though.

  17. Jessica

    Wonderful! Perfect Friday night cozy dinner. Happy New Year indeed. You are the best Deb. I can’t tell you what my husband said because it’s blushworthy.

  18. Cheryle

    My husband loves olive oil in abundance and can abide butter, so I doubled the butter and used olive instead of vegetable oil at twice the recipe amount. Used 8 oz. each of white button and crimini mushrooms, quartered. Didn’t have fresh thyme, so used dried thyme in the cooking process. Found a 5oz. goat’s milk Brie, which was ample cheese for the pound of mushrooms. Didn’t have fresh lemon, so went with it as is. Baked the mushrooms about twice the prescribed time and the cheese about 1-1/2 times. The whole recipe is fabulous as a meal with a green salad, and there are ample leftovers…perhaps to try on pasta as recommended by another reviewer!

  19. Bentley

    Made this last night, I didn’t have capers but we had olives on the counter for dirty martinis so I used those and it was delish! Cutting off the top rind makes brie so much better IMO

  20. Lisa

    This is a perfect dish. My husband and I enjoyed it in one sitting! I’ve already sent the recipe to my brother as he loves mushrooms as much as I do. Thank you for sharing this delightful, decadent treat.

  21. Jude

    I made this as a NYE appetizer and it was phenomenal. I followed the recipe basically to the letter, using crimini mushrooms and goat brie.

  22. Dahlink

    We rang in the New Year with this dish and champagne. My husband couldn’t stop exclaiming about how good it was! Way to go, Deb!

  23. Mary

    I throughly enjoyed this on NY’s Eve, with my husband, here in the land of Lisboa, Portugal with Portuguese bread. We ate the entire thing and made it exactly as written. Thanks, Deb. Happy New Year to you and your family.

  24. SueZ

    We made this for our neighborhood New Year’s party and received so many compliments! Delicious & easy – couldn’t ask for more!

  25. Joyce

    OMG! This is one of the best things I have ever tasted. We had it for New Years dinner with a lobster bisque. Absolutely delicious. Followed the recipe exactly and everything was perfect. This would be a great party dish.

  26. Rose

    Loved the caramelized mushrooms! This will be my next go-to party appetizer. So quick to prepare and delicious… and of course the leftover mushrooms went into the next morning’s omelet. Thx a bunch!

  27. K

    So good! We used to do fondue for NYE, but with lots of toddlers running around these days, this was a much simpler swap. Used white beech mushrooms (from H-Mart) and baby bellas (which is maybe just the grocery store’s name for cremini?).

  28. JP

    I also made this for our new year’s eve dinner, but had it over fork smashed potatoes with herbs and it was just delicious. Sadly, my husband can not eat any products with wheat so this was a real treat! Happy new year!

  29. Janet C

    I made this for our dinner on January 1. It was sooo good! We had a little left over, so last night I took those leftovers and mixed them, lus a tiny bit of butter, with gnocchi I’d boiled. It was great!

  30. Carrie

    We made this for New Year’s Eve and it was incredible!!! We added the leftovers to an egg bake the next morning and that was next level!

  31. Greta

    I made this exactly as ‘prescribed’(it is medicinal for the soul!) and it was perfect in every single way. It did make me feel like a fool because I slaved over Martha Shulman’s Mushroom Ragout and that will never happen again!

  32. Cara

    This was excellent. I used 1.5x mushrooms & related ingredients with the original amount of cheese. Served with thin rye crackers, yum.

  33. Nancy Turner

    Mushrooms with oozing warm Brie were a huge hit. I added some fresh thyme and rosemary to the parsley for an added herbal kick. Will definitely add this to my “favorites” appetizer list!

  34. Karen Dorff

    This looks so good, I can’t wait to try it! I wanted to ask what brand/specific pan you’re using? I’ve been looking for a pan with a wide surface area and shallow depth. Thanks!

  35. Rachel Laniado

    This blew. My. Mind. Make it. Seriously one of the most delicious things I’ve eaten recently. And I’ve eaten many a delicious thing. Thanks thanks thanks Deb
    Made as written except for not worrying about the parsley.

  36. Nicole

    I imagine this would be great for a fancy dinner party, but I can attest to it being just perfect for a Monday night, I-feel-terrible-and-don’t-wanna-cook dinner. Delicious. No parsley, but it was great without it. I sliced the mushrooms into thick slices rather than leaving them whole, but I think next time (and oh, there WILL be a next time) I’ll slice them thinly – personal preference, and also easier to scoop onto toast.

  37. Hi Deb,
    I recently came across your recipe for Baked Brie with Garlic Butter Mushrooms and I just had to try it out. I am a big fan of brie and I was excited to see a new twist on the classic recipe. I have to say, I was not disappointed!

    The garlic butter mushrooms were a great addition, they added a nice depth of flavor to the brie. I also loved how easy it was to put together, it made for the perfect appetizer for a dinner party. I served it with some crackers and it was a hit with everyone. The brie was perfectly melted and the garlic butter mushrooms added the perfect touch of flavor.

    I just wanted to say thank you for sharing this recipe, it was a great addition to my collection of go-to recipes. Keep up the great work, I can’t wait to see what you come up with next!

  38. Bridgit

    I was in a hurry and didn’t want to chop things, so I went with the suggestion for olive brine instead of capers, and just put 6 whole cloves of garlic in. Sprinkled a little dried thyme on the Brie, and the whole thing was delicious. Thanks for a great recipe, as usual!

  39. Sue Haden

    A friend just told me about your books.
    I can’t wait to order one today and knowing me I will eventually have all 3. I am looking first for the one that has the peanut butter jelly bars. Can you advise so I can bake and get them in the mail. Thank you! Can’t wait
    to cook and bake from your recipes!