Mushroom Stuffed Brie Baked En Croute

2 Tbs. butter
1/2 cup minced onion
8 ounces fresh white mushrooms, chopped (1 1/2 cups)
1 Tbs. dry sherry
1/2 teaspoon ground nutmeg
1/4 tsp. salt
1/8 tsp. ground black pepper
1 package (17 ounces) puff pastry sheets, thawed
1 (14-17 ounce) wheel of Brie, cut horizontally in half
1 large egg, lightly beaten

In a large skillet, heat butter until melted. Add onion and cook, stirring occasionally, until tender, about 6 minutes. Add mushrooms, sherry, nutmeg, salt, and pepper. Cook until mushrooms are tender and liquid evaporates, about 5 minutes. Let cool slightly.

On a lightly flowered surface using a rolling pin, roll the 2 pastry sheets to 1/8" thickness. Place one sheet on a shallow baking sheet and top with bottom 1/2 of Brie. Spread cooled mushroom mixture over Brie and top with remaining 1/2 of Brie (cut side down).

Pull up pastry over Brie and trim, leaving 1" of the pastry folded over the Brie. Brush the folded pastry edge with the egg. On the second sheet of pastry, using the diameter of the Brie as your guide, cut out a round of pastry the same size as the Brie. Place on top of Brie and press down to seal onto pastry rim. Brush all pastry with egg.

Cut a remaining scrap of dough into a mushroom shape and press on top of the pastry covered Brie. Brush with egg. With the back of s knife, gently score side of pastry with vertical marks, being careful not to pierce dough.

Refrigerate 15 minutes to set egg wash. Preheat oven to 425 F. Bake until pastry is puffed and golden, about 20 minutes.

Serve immediately with crackers, if desired. Serves 10 to 12 as an appetizer.