Roasted garlic mushrooms with brie

ByBecca Heyes
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Roasted garlic mushrooms with brie recipe

I’m almost entirely off work this week because the schools around here are on their Easter holidays. I’m trying my hardest to make the most of all this bonus free time – get lots of recipes lined up to show you, get the house spotless, tackle some of those nagging tasks that have been hanging over me for ages (I sewed up a hole in a cardigan that has literally been there for about two years, no lie). Last night I was so exhausted from tidying all day that I may have resorted to watching an Ashton Kutcher movie… yes. I know. These are dark times.

Roasted garlic mushrooms with brie recipe

The highlight of my busy day yesterday was lunch (as it usually is) – not only because eating is one of my favourite things to do (can you tell I’m a bit of a fatty?) but because it usually consists of wonderful things like roasted garlic mushrooms and melty brie, served on warm, crusty bread. Um, yum. Definitely a worthwhile break from tidying.

Roasted garlic mushrooms with brie recipe

I’m doing a bit of teaching this afternoon but after that I think I might reward myself with another movie (not Ashton Kutcher, I promise), a nice dinner and perhaps an evening spent at the pub. Always a good way to end the day.

Roasted garlic mushrooms with brie recipe
Roasted garlic mushrooms with brie
 
Recipe Type: Light lunch
Author: Becca @ Amuse Your Bouche
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 4 cloves garlic
  • 400g mushrooms, diced
  • 2tbsp butter
  • 2tbsp fresh basil, chopped
  • 100g brie, diced
  • Black pepper
  • Crusty bread, to serve (optional)
Instructions
  1. Peel the garlic and cut each clove into about 3 chunks. Place in a medium-sized baking dish and top with the mushrooms (they will shrink a lot when cooking, so choose a dish that the mushrooms will pretty much fill to the top). Dot the butter around on top of the mushrooms, and roast for 25 minutes at 190°C (Gas Mark 5 / 375°F).
  2. Remove the garlic mushrooms from the oven, and stir. Sprinkle over the chopped basil and scatter the diced brie on top along with some cracked black pepper. Return to the oven for a further 15 minutes. Serve with crusty bread.
 

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Vegetarian Food Blogger

Becca Heyes has been a vegetarian food blogger, recipe developer and cheese eater extraordinaire since 2011. She's been a vegetarian for significantly longer, after having stopped eating meat out of pure stubbornness at the tender age of 9. She spends her life testing recipes, sharing them with fellow veggie-lovers, and trying to think of new ways to say 'cheesy'.

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9 Comments

  1. Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.

    Reply

  2. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

    Reply

  4. I’ve had mushrooms on my mind all day, ever since I saw your photo this morning. This sounds fabulous!

    Reply

  6. I love Brie and mushrooms together, and I love even more how simple this recipe is! I will definitely be making this.

    Reply