Mushroom Brie Fondue is a perfect blend of three different cheese and delicious mushrooms! This appetizer will not last long!
If y’all like cheese, you are going to LOVE this Mushroom Brie Fondue! It’s a blend of delicious brie cheese, blue cheese, Swiss cheese, and sautéed mushrooms. It comes together perfectly for an ooey-gooey appetizer, and pairs wonderfully with Frontera’s Cabernet Sauvignon Merlot Blend.
I especially like making this Mushroom Brie Fondue during sporting events or parties! Everyone always loves it and asks for the recipe. If you have a fondue pot, I recommend leaving the fondue in the pot and keeping it warm during your party! This fondue is easy to whip up….
All you need for this fondue is brie, Swiss cheese, bleu cheese, mushrooms, a shallot, some white wine, thyme, and a crusty loaf of bread. You can sauté your mushrooms and shallot in the fondue pot or skillet and then add your wine and cheese. Let everything get melty and voila, the perfect game day snack!
The brie cheese goes well with a medium bodied red wine. Brie is a softer cheese, a bit lighter in flavor, and more in tuned with a subdued red texture. By mixing the brie with Frontera Cabernet Sauvignon Merlot blend, it helps retain the robust flavor of the red grapes.
Things you may need while making the Mushroom Brie Fondue:
- A fondue pot makes this recipe super easy. Sure you don’t absolutely need to have it (can also make in a skillet), but it will help keep your fondue warm during your party!
- Stemless wine glasses are the perfect way to serve wine at your next party!
- A serrated knife will not only be helpful for cutting your baguette, but it will also be great for cutting the rind off your wheel of brie cheese.
- A quality olive oil is important for sautéing your mushrooms and shallots.
Mushroom Brie Fondue is a perfect blend of three different cheese and delicious mushrooms! This appetizer will not last long!
- 1½ teaspoons olive oil
- 8 ounces portobello mushrooms diced
- 1 shallot minced
- 1 teaspoon fresh thyme chopped
- 1½ tablespoons flour
- 12 ounces Brie cheese rind removed and cut into cubes
- 2 ounces blue cheese crumbled
- 2 ounces swiss cheese cubed
- 1 cup dry white wine
- Freshly-ground black pepper to taste
- 1 baguette cut into slices
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Using a fondue pot or skillet over medium high heat, add olive oil, mushrooms, and shallots; sauté for 3-5 minutes or until tender. Remove any extra liquid from pot.
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Add cheeses to a small bowl, and add flour, toss to coat cheese.
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Add white wine to the pot, bring to a boil.
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Slowly add the cheese and stir until melted. Add thyme and pepper to taste. Keep on low heat to maintain melted consistency and serve with crust bread slices.
Frontera is having a fun Game Day sweepstakes on Facebook right now too! Showcase how you celebrate your favorite team on game day for a chance to win a 55” HD flat screen TV! For all kinds of people and tasty moments, choose Frontera wine!
Like cheese as much as I do?! Check out these other recipes from Domestic Superhero:
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Thanks for visiting!
– Allyson
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Anna says
Hi! For how many people is this recipe?
Allyson says
Depends on how much people eat, but I would say 4-6
NBL says
Hi,
Have you (or any of your readers) subbed a different cheese for the blue? We are not fans in our household (like, at all). Would you suggest doubling the Swiss or adding a third, different cheese?
Allyson says
You can definitely leave out the bleu cheese and use another cheese. Swiss, gruyere, fontina, would all be great.
Lara says
When you remove the rind from the Brie, do you just take off the outer ring, or do you take off the top & bottom too?
Allyson says
For this recipe I take it all off. You could leave it on, but the rind will not smooth out when melted. It’s tasty though!
Laurie Clark says
One of us hates blue cheese and the other loves it. How much can you taste it in this recipe? I know I can sub another cheese but if it’s not too strong, maybe I’ll just leave it as is? Thoughts? It looks delicious!
Allyson says
You can definitely taste the blue cheese so I would say the person who dislikes it, is not going to be a fan. I would sub for a different cheese if you both want to enjoy it!
Lorie says
Can corn starch be used instead of flour for a GF version? Concerned that GF flour would be too grainy in the mixture.
Allyson says
Lorie I haven’t tried that but if you typically use that as a substitute it might work.