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4.34 from 6 votes

Wild Mushroom and Hazelnut Baked Brie

Wild Mushroom and Hazelnut Baked Brie is a stunning appetizer showcasing gorgeous mushrooms, crunchy hazelnuts, and buttery brie cheese. This easy baked cheese (it looks a lot fancier than it is) will be the star attraction of your next party, just add wine and a roaring fire.  
Prep Time15 mins
Cook Time10 mins
Course: Appetizer
Cuisine: American
Servings: 6 servings


  • 12 ounces mushrooms, mixed varieties
  • 2 Tbsp butter
  • 2 small shallots, sliced into half rings (about 1/4 cup)
  • 2 Tbsp white wine (about 1 splash)
  • 2 tsp fresh thyme leaves (or the leaves from about 5 sprigs), plus a few more sprigs for garnishing
  • 8 ounce wheel of brie
  • 1/8 cup hazelnuts, or one handful, toasted and coarsely chopped.
  • salt and pepper, to taste


  • Preheat your oven to 350F.
  • Place your brie in an oven-safe dish. If you would like to be able to serve the brie out of the same dish, make sure there is enough room for your mushrooms and hazelnuts. I used a 9-inch ceramic pie plate, which was perfect.
  • Sautee your mushrooms in a dry pan, in batches if needed, until lightly browned and most of the moisture has evaporated. Set aside.
  • Add the butter to the same pan, and sautee the shallots in the butter for about 5-10 minutes, until soft.
  • Add the wine, thyme, and the mushrooms, toss together, and cook a bit more until most of the liquid cooks off and the mushrooms are fully cooked. Season with salt and pepper to taste.
  • Meanwhile, bake your brie in your preheated oven for about 7-12 minutes until soft. I covered mine loosely with foil.
  • Remove the brie from the oven and top with the sauteed mushrooms and hazelnuts. Tuck a few more sprigs of thyme around the brie if you'd like. Serve immediately with a crusty loaf of bread.


To toast hazelnuts put them on a dry baking sheet and roast at 350F for 10-15 minutes until golden and fragrant.