Baked Mushroom-Topped Brie

• 1/2 lb fresh sliced mushrooms (white or crimini)
• 1/2 cup coarsely chopped onion
• 1/4 cup finely chopped walnuts
• 1 large clove garlic, sliced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried pepper
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 (200g) wheel cold brie cheese
• 2 tbsp finely minced fresh parsley or chives (optional)

Preparation

1 Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
2 Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated.
3 Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.
4 At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan.
5 Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF oven for about 8-10 minutes or until cheese is beginning to melt.
6 Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.

Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com