Baked Camembrie with Garlic Butter Mushrooms

Ingredients

1 pound mushrooms, any kind (Smitten Kitchen uses cremini and oyster.)
2 tablespoons capers, drained and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons cold unsalted butter, cut into pieces
Juice of half a lemon
1/4 cup chopped flat-leaf parsley
8-ounce wheel of camembrie
A few sprigs of thyme (optional)
Toasted baguette slices

Instructions

Heat oven to 450°F. In a 2-quart baking dish, toss mushrooms with capers, garlic, oil, salt and many grinds of pepper. Dot with butter and roast, turning over once, until mushrooms are more deeply browned and a bubbly garlic sauce begins to form below, 15 minutes. While the mushrooms roast, trim the top off your brie with a sharp knife — it’s totally edible but this makes it easier to dip into when warm. Make space in the center of the mushrooms and nestle in the brie and top with thyme, if using. Return to oven for 10 minutes, until brie is warm and loose, adding more minutes if needed. Squeeze lemon juice and scatter parsley over mushrooms. Arrange baguette slices around the brie and mushrooms. Place a small spoon the brie and a larger spoon in the mushrooms. Serve immediately, swooping brie and scooping mushrooms and their juices on the toasty bread.