Baked Brie and Mushroom Fusilli
This rustic and earthy 5-Step Baked Brie & Mushroom Fusilli is exceptionally fun and easy. But what we really love is the choose-your-own-adventure ingredient situation. Not a fan of cremini mushrooms in the recipe? Any mushroom will do. Don’t love pine nuts? Try pecans. You can even personalize the Brie by using as much or as little as you need. (And yes, you CAN eat the rind!)
Recipe source: Delish
Recipe source: Delish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Baked Brie and Mushroom Fusilli
Prep Time15 Minutes
Servings4
Cook Time60 Minutes
Ingredients
10 ounces fusilli pasta
3 tablespoons extra virgin olive oil, divided
8 ounces sliced baby bella mushrooms
1 shallot, diced
1/2 teaspoon salt
2 garlic cloves, sliced
2 teaspoons chopped thyme
1/2 cup dry white wine
1/2 cup heavy cream
2 teaspoons Dijon mustard
1 wedge Brie cheese
Roughly chopped pine nuts, for garnish
Thinly sliced basil, for garnish
Lemon zest, for garnish
Crumbled plant-based or conventional bacon, for garnish
Directions
- Heat oven to 375 F. Cook 10 oz fusilli according to package instructions. Reserve ½ cup pasta water, drain the pasta into a colander and toss with 2 Tbsp extra virgin olive oil.
- Add 1 Tbsp extra virgin olive oil to an oven-proof skillet over medium-high. Add 8 oz sliced baby bella mushrooms and cook for 3 minutes or until softened. Stir in 1 shallot, diced small, and ½ tsp salt; cook for 2 minutes or until the shallots begin to soften. Stir in 2 garlic cloves, sliced, and 2 tsp chopped thyme and cook for 1 minute.
- Add ½ cup of dry white wine and cook for 2 minutes or until almost evaporated. Reduce the heat to low and stir in ½ cup heavy cream and 2 Tbsp Dijon mustard. Fold in the cooked pasta, reserved pasta water and ½ tsp salt.
- Use a wooden spoon to create a space in the middle of the skillet and place the Brie in the center. Carefully cover the skillet with foil and bake for 12 to 15 minutes until the Brie is beginning to melt.
- Garnish with rough chopped pine nuts, thinly sliced basil, lemon zest, minced garlic and crumbles of crispy bacon. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
15 minutes
Prep Time
60 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Garofalo Fusilli Pasta, 1 Pound
$3.79$3.79/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Giorgio Sliced Baby Bella Mushrooms, 8 Ounce
$3.49$0.44/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Age restricted item
Barefoot California Sauvignon Blanc Wine, 1.5 Litre$12.99$8.66/l
Essential Everyday Heavy Whipping Cream, 16 Ounce
$3.99$0.25/oz
Maille Originale Dijon Mustard, 7.5 Ounce
Huge Deal
$4.99 was $6.89$0.67/oz
L&B Triple Creme Brie Cheese, 1 Pound
Deal
$13.99/lb was $18.99/lb$13.99/lb
L&B Pine Nuts, 4 Ounce
$8.99$2.25/oz
L&B Fresh Organic Basil, 0.75 Ounce
$3.99$5.32/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
Lightlife Smart Bacon Plant-Based Bacon Strips, 5 Ounce
Huge Deal
$3.99 was $5.09$0.80/oz
Directions
- Heat oven to 375 F. Cook 10 oz fusilli according to package instructions. Reserve ½ cup pasta water, drain the pasta into a colander and toss with 2 Tbsp extra virgin olive oil.
- Add 1 Tbsp extra virgin olive oil to an oven-proof skillet over medium-high. Add 8 oz sliced baby bella mushrooms and cook for 3 minutes or until softened. Stir in 1 shallot, diced small, and ½ tsp salt; cook for 2 minutes or until the shallots begin to soften. Stir in 2 garlic cloves, sliced, and 2 tsp chopped thyme and cook for 1 minute.
- Add ½ cup of dry white wine and cook for 2 minutes or until almost evaporated. Reduce the heat to low and stir in ½ cup heavy cream and 2 Tbsp Dijon mustard. Fold in the cooked pasta, reserved pasta water and ½ tsp salt.
- Use a wooden spoon to create a space in the middle of the skillet and place the Brie in the center. Carefully cover the skillet with foil and bake for 12 to 15 minutes until the Brie is beginning to melt.
- Garnish with rough chopped pine nuts, thinly sliced basil, lemon zest, minced garlic and crumbles of crispy bacon. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.