Mushroom & Sweet Onion Baked Brie
Mushroom & Sweet Onion Baked Brie is a warm, savory appetizer that feels both elegant and comforting. Creamy brie is layered with sautéed mushrooms, caramelized sweet onions, and a splash of sherry for depth, then wrapped in buttery puff pastry and baked until golden and flaky.
Ingredients
- 1 sheet puff pastry, thawed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp garlic, minced
- ½ pc medium sweet onion, thinly sliced
- 8 ounces white mushrooms, thinly sliced
- ¼ cup sherry
- salt & pepper, to taste
- 1 wheel brie cheese, sliced
- 1 pc egg, beaten
Instructions
- Unwrap the puff pastry and place it on a plate on the counter to thaw. This should take 30-40 minutes. Meanwhile, place the Brie cheese in the freezer to chill.
- Heat skillet to medium-low. Add butter, olive oil, garlic, and onions. Saute until onions are softened. Add mushrooms and sherry—season with salt and pepper. Cook until liquid is incorporated. Let cool. Spoon out any extra liquid (if there is any) and discard.
- Slice brie right down the middle (horizontally) to make two rounds. Spread the mushroom mixture on one of the rounds. Place the other round on top of the mushrooms.
- Brush the puff pastry with the beaten egg. Then, pull the pastry up over the cheese and pinch together the edges to seal it in thoroughly. It’s ok if you need to stretch it a little or cut off some extra.
- Flip the Brie cheese over so it is seam-side down, and brush the outside with the beaten egg. Place in a greased pie plate and bake in a preheated 450 F oven for 10 minutes. Turn to 400 F (or 204 C), and bake until golden brown.
- Make sure to watch it VERY closely. If the cheese leaks or oozes, it’s okay.
- Remove from the oven. Serve with toasted bread or crackers.