Preheat the grill to hot.
Toast the bread for a few minutes, then remove and top evenly with brie and bacon rashers on top. Return to the grill and grill until the bacon is almost cooked.
Remove and top with a few slices of mushroom and a sprinkle of caraway seeds. Return to the grill until the mushroom is golden at the edges.
Transfer to serving plates and garnish with the remaining caraway seeds and some thyme leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.