Baked Brie and Mushroom Fusilli

By Lunds & Byerlys

August 12, 2024

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!)


All of this dish’s creamy goodness comes together in one pot or oven-safe skillet — noodles, pasta water, bacon fat and all. YUM. The lemon zest and fresh basil garnish bring a flash of brightness that may fool you into thinking this isn’t comfort food. Oh, but it is. And in the best way possible. Make this can’t-miss dish part of your weekend plans.


SERVINGS

4

PREP TIME

15 min

COOK TIME

1 hr

Ingredients

  • 10
    oz fusilli pasta
  • 3
    tablespoons extra virgin olive oil, divided
  • 8
    oz 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
  • Roughly chopped pine nuts, for garnish
  • Thinly sliced basil, for garnish
  • Lemon zest, for garnish
  • Crumbled bacon, for garnish

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

Recipe source: Delish

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