Garlic and Mushroom Brie Spread

serveI love Brie cheese. I always have. I love it even more now that I’m eating a LCHF (low-carb, high-fat) diet. A few years ago I discovered a mushroom Brie at a local cheese shop, and I fell in love. In fact, so did my whole family – some of whom never liked mushrooms, nor had really liked Brie before. It’s more expensive, however, than your standard triple-cream Brie. So, one day I got the bright idea to make my own. The results were amazing.

First of all, I don’t eat the rind. I know. That’s heresy to some. Fine. Hate me. If you like the rind, you are welcome to keep it on. In this recipe, however, the first thing I do is cut the rind off of an entire Brie. The best way I know to do that, is to first cut the cheese into manageable chunks so you can pare it like small pieces of fruit. Next, I saute’ a couple cups of mushrooms in extra virgin olive oil with a few cloves of garlic (crushed) and some salt and pepper. How much? I always eyeball it, but if I had to quantify it, I’d say 3 Tbsp of oil, 1/2 Tsp salt, 7 or 8 twists of the pepper grinder, 1 Tbsp of onion powder, and 3 cloves of garlic. Saute’ for 10 or 15 minutes over medium heat until all the flavors get happy together. Then, transfer the mushrooms to a food processor and whiz ’em up. If you don’t have a food processor, use a blender. If you only have a big knife and cutting board, carry on!

Next, I take the chopped mushrooms and put them in a bowl with the de-rinded brie. Simply mash it all up until it becomes smooth. I suppose I could use the food processor for this also, but I fear it would get to gummed up. Maybe not. I’ll give it a go. For now, I take a couple small knives and chop it all up in a bowl, and then start smooshing it together with a big spoon. Boom! This delectable pate’ is a perfect complement for Asiago Cheese Crisps. I have eaten this in lieu of lunch or dinner several times, and it always satisfies!


I introduced this recipe on my ketogenic lifestyle podcast with Richard Morris, 2 Keto Dudes.

Print Recipe
Garlic and Mushroom Brie
A wonderful fat-rich spread for cheese crisps or other low-carb fat delivery mechanisms.
Prep Time 10 minutes
Cook Time 10 minuntes
Prep Time 10 minutes
Cook Time 10 minuntes
  1. Cut the brie into several small pieces and remove the rind with a paring knife. If you like the rind and want to leave it on, I'm not gonna shame you. Set aside.
  2. Saute' the mushrooms in a skillet with the oil, crushed garlic, salt, and pepper for about 10 minutes over medium heat. Remove from heat, and add onion powder.
  3. Transfer to food processor or blender and chop into small bits. If your don't have either, use a knife and cutting board.
  4. Combine with the Brie in a bowl. Using a sharp knife, chop and combine for 3 minutes. Use a big spoon to blend into a creamy paste.
  5. Spread on cheese crisps, celery, flax crackers, fat head pizza crust, or your favorite fat delivery vehicle.

4 Responses to “Garlic and Mushroom Brie Spread

  • Ginny Shelby
    8 years ago

    Oh my! Spread on a few bacon slices….used as a dip with pork rinds….oh yes!

    Short on time, after sautéing the mushrooms & garlic,I turned the heat to warm, laid slices of brie on to. When softened it wad easy to blend. Delicious warm or chilled. ?

  • yummmm – sounds good… I think I’ll try it stuffed into a ground beef patty – or into a chicken breast/thigh – a pork chop… hehehe Thanks for sharing 🙂

  • Kathryn
    6 years ago

    So incredibly delicious! We had it with the cheese crisps, and then on top of our hamburger patty! 5/5 stars!

  • Shawn Cooper
    5 years ago

    I find brie wheels in various sizes from huge at Sam’s Club to tiny at a cheese monger. Any guidance on onces of brie?

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