Mushroom Marsala Baked Brie

1 wheel of Brie cheese (8 oz)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms, sliced

1/4 cup Marsala wine

1 teaspoon fresh thyme, chopped

Salt and pepper to taste

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

Crackers or sliced baguette, for serving

Preheat your oven to 400°F (200°C).

In a skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and mushrooms, cooking until the mushrooms are browned and any liquid has evaporated, about 10 minutes.

Pour in the Marsala wine and stir, cooking until the liquid is mostly reduced, about 3 minutes. Add fresh thyme, salt, and pepper, then remove from heat and let cool.

Roll out the puff pastry on a lightly floured surface. Place the Brie in the center.

Top the Brie with the mushroom mixture.

Fold the puff pastry over the Brie, sealing it completely. Brush the top with the beaten egg.

Place the wrapped Brie on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden brown.

Let it cool for a few minutes before serving with crackers or sliced baguette.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes