This is a wonderfully indulgent appetizer! I sometimes roast 2 heads (not cloves) of garlic and let my guests spread some garlic on the bread before spreading the cheese on...divine!! Tho the recipe calls for brie in a box, I usually buy a round of Brie and put it into a small oven-proof dish. I have also used minced green onions instead of the shallots with good results. If the baby bella shrooms are large, cut them into quarters.To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly. If you can get a sour dough baguette in your neck of the woods I highly recommend it! This is adapted from a recipe of Rick Rodgers.

Ingredients

6 serv.

dry red wine↗1⁄2 cup
unsalted butter↗2 tablespoons
baby portabella mushrooms, halved↗6 ounces
shiitake mushrooms, stemmed, sliced↗6 ounces
minced shallots (about 1 large)2 tablespoons
chopped fresh thyme2 teaspoons
brie cheese (one round about 5 inches in diameter)↗13 -14 ounces
baguette, cut into 1/4-inch-thick slices↗1

Step-by-step instructions

1
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add wine and boil until almost dry. Stir in thyme. Season to taste with salt and pepper. Cool.
2
Using sharp knife, cut top rind from Brie; discard. Place Brie in oven-proof dish. Mound mushroom mixture atop Brie.
3
DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
4
Preheat oven to 350°F Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Serve hot with baguette slices.

Source: food.com

Original recipe ↗

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