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Balsamic Mushrooms & Brie with Chilli

Balsamic Mushrooms & Brie with Chilli

1 serving

A great headliner needs fitting introduction – our recipe for Balsamic Mushrooms & Brie with Chilli serves as both the perfect starter and accompaniment to cheeseboards and main courses. Flavours are earthy, enjoying refreshing zests from balsamic vinegar and garlic. Serve alongside dried meat and spiced soft white cheese.

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  • 250 g brown button mushrooms
  • 2 tbsp olive oil
  • 400 ml balsamic vinegar
  • 1 red chilli, whole
  • 3 sprigs rosemary
  • 3 garlic cloves
  • Castello® Extra creamy brie with chilli



1. Rinse the mushrooms. Remove the ends of the stems and slice them in half.

2. Heat olive oil over medium-high heat in a skillet. Sauté in oil until they have taken some colour, then add the whole cloves of garlic, rosemary and chilli and continue cooking for a couple of minutes.

3. In a separate small pot, add the balsamic vinegar and simmer over medium-low heat, until the vinegar is reduced by half.

4. Once the vinegar is reduced, pour it over the mushrooms and toss until the mushrooms have taken on the colour of the vinegar.

5. The mushrooms can be served hot or cold, along with slices of Castello® Extra Creamy Brie with Chilli