Baked Brie-Stuffed Mushrooms with Walnuts and Thyme
Juicy mushroom caps filled with melted brie cheese, topped with toasted walnuts and fresh thyme leaves for an elegant keto appetizer. This french-inspired keto (keto, low carb) ready in about 25 minutes pairs stems removed large white mushrooms, chopped walnuts, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16, stems removed large white mushrooms
- 8 oz, rind removed and cut into small cubes brie cheese
- 1/4 cup, chopped walnuts
- 2 tsp fresh thyme leaves
- 2 tbsp olive oil
- 1, minced garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Brush 16 large white mushrooms caps with 2 tbsp olive oil and place on a baking sheet gill-side up.
- Step 2: In a small skillet over medium heat, toast 1/4 cup chopped walnuts for 3-4 minutes until fragrant and lightly browned. Remove and set aside.
- Step 3: Mix 8 oz small cubes of rindless brie cheese with 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 4: Spoon brie mixture evenly into each mushroom cap, then sprinkle 2 tsp fresh thyme leaves and toasted walnuts on top.
- Step 5: Bake in the preheated oven for 12-15 minutes until mushrooms are tender and brie is melted and bubbly. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Brie-Stuffed Mushrooms with Walnuts and Thyme take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Brie-Stuffed Mushrooms with Walnuts and Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped walnuts from drying out.
Can I substitute ingredients in Baked Brie-Stuffed Mushrooms with Walnuts and Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Brie-Stuffed Mushrooms with Walnuts and Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Brie-Stuffed Mushrooms with Walnuts and Thyme keto?
Yes — this recipe is tagged keto, low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
