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1.
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Preheat oven to 350 F.
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2.
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Allow your brie to sit at room temperature for at least 15 minutes.
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3.
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If you have a small brie wheel that fits into your ramekin (ramekin should be 3-4 in diameter), carefully remove the top rind (leave sides and bottom rind intact) and put it into the ramekin.
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If you have a slice of brie from a larger wheel, remove the top rind and carefully cut so that it will fit into your ramekin or small baking dish.
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You want each gap in the dish to be filled.
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4.
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Leaving 1 centimeter of space between the top of your brie and the rim of your ramekin, spread pesto in a circular motion to fully cover the brie.
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5.
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Top with walnuts, carefully pressing them into the pesto so that you are creating a crust.
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You can do this with a spoon or spatula.
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6.
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Top walnuts with mushrooms, and finally drizzle around 2 teaspoons of olive oil atop your ramekin dish.
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7.
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Bake at 350 F for 15-18 minutes.
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Youll be able to smell the mushrooms, pesto and brie when they begin to melt into each other.
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8.
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Remove ramekin from the oven and serve immediately with slices from a fresh, warm baguette.
