keto · Sides · vegetable

Creamy Brie Mushrooms

I’ve never understood how people dislike mushrooms. I get different tastes and all of that, but what’s not to like about mushrooms?

I’ve always been a big supporter of edible fungi. Portobello, shiitake, oyster, chanterelle, morels…they’re all my favorites. They all hold a special place in my heart. Mushrooms are love, mushrooms are life.

I’ve started eating a lot of mushrooms as a side since going keto. They’re a great way of having a hearty side dish to go along with things like steak, chicken breast, and pork chops. I usually do my normal buttery garlic mushroom caps, but sometimes I’ll branch out and try something new.

This is one of those times. I used brie to make these mushrooms even more buttery and creamy. This is the first time I’ve ever used brie when it was not wrapped in puff pastry and slathered in fruit and nuts. The brie melted wonderfully, just like butter. The mushrooms danced around in the creamy sauce like it was love at first sight.

These mushrooms don’t need much seasoning, but I went with salt, pepper and fresh rosemary to kick it up a little bit. It’s a simple side made better with the addition of fancy cheese, fresh herb, and lots of garlicky flavor.

And I mean lots.

You need to chop up like 3-4 cloves of garlic to make the flavor really permeate the mushrooms. There’s not really a better combo than mushrooms and garlic–and it really shines in this side dish.

PS: I cleaned out and reused the containers the mushrooms came in to serve this side dish. It’s a great way to recycle those plastic containers! If you cover them with plastic wrap, you can also use them as tupperware.

Enjoy!

Creamy Brie Mushrooms

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A creamy, garlicky side dish made with fresh portobello mushrooms and brie.

Ingredients

  • 1 lb. baby portobello mushrooms, whole with stems trimmed
  • 8 oz. triple cream brie cheese, rind removed
  • 4 cloves garlic, minced
  • 2 TBS. butter
  • 1/4 cup water
  • salt & pepper
  • 2 TBS. fresh rosemary

Directions

  1. Melt butter in a large saucepan over medium heat. Add mushrooms and stir to coat. Let cook in butter for 2-3 minutes. Add garlic, water, salt and pepper. Let mixture come to a boil and the reduce heat to a simmer and cover.
  2. Let mushrooms simmer for 4-5 minutes or until brown and tender. Pour off water (can reserve and use as a mushroom broth). Stir in chunks of brie and let melt.
  3. Add rosemary and stir. Let mixture sit, cooking, for 1-2 minutes. Remove from heat and serve.

Step-By-Step Instructions

Melt butter in a large saucepan over medium heat. Add mushrooms and stir to coat. Let cook in butter for 2-3 minutes. Add garlic, water, salt and pepper. Let mixture come to a boil and the reduce heat to a simmer and cover.

Let mushrooms simmer for 4-5 minutes or until brown and tender. Pour off water (can reserve and use as a mushroom broth). Stir in chunks of brie and let melt.

Add rosemary and stir. Let mixture sit, cooking, for 1-2 minutes. Remove from heat and serve.

5 thoughts on “Creamy Brie Mushrooms

  1. I’ve often thought about getting some of those big flat mushrooms and making sliders with them…..

    You’ve inspired me.. 😊

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