Baked Brie En Croute Recipe
Brie topped with a portabello mushroom, wrapped in a puff pastry, baked and topped with marinated strawberries on a bed of sautéed spinach (please allow 15 minutes to bake)
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Ingredients
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Cheese & Pastry
Vegetable Topping
Marinated Strawberries
Sautéed Spinach
Method
Preparation of Toppings
- 1
Prepare the Mushroom
Preheat your oven to 375°F (190°C). Clean the portobello mushroom with a damp paper towel, remove the stem, and slice it into thin strips.
- 2
Sauté the Mushroom
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the sliced portobello mushroom, salt, and black pepper. Cook for about 5 minutes until the mushrooms are tender. Remove from heat and let cool.
- 3
Marinate the Strawberries
In a small bowl, combine sliced strawberries, balsamic vinegar, and honey. Toss gently to coat the strawberries in the marinade. Set aside to let them soak.
Constructing the Dish
- 4
Prepare the Puff Pastry
Roll out the puff pastry sheet on a lightly floured surface. Place the Brie cheese in the center of the pastry.
- 5
Add Mushroom Topping
Spoon the sautéed mushroom mixture over the Brie cheese, spreading it evenly.
- 6
Wrap the Brie
Fold the puff pastry over the cheese and mushrooms, sealing the edges. You can trim any excess pastry if necessary.
- 7
Bake the Brie
Place the wrapped Brie on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes or until the pastry is golden brown.
Sautéed Spinach
- 8
Sauté the Spinach
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach, salt, and black pepper. Sauté for 2-3 minutes until the spinach is wilted.
Serving
- 9
Plate the Dish
Once the Brie is baked, remove it from the oven and let it cool for a few minutes. On a serving platter, create a bed of sautéed spinach. Place the baked Brie on top of the spinach and spoon the marinated strawberries over the Brie. Serve warm.
