ROASTED PORTOBELLO MUSHROOMS WITH MELTED CANADIAN BRIE
Meal details
This is the Roasted Portobello Mushrooms with Melted Canadian Brie recipe.
Course | Prep-time | Cooking Time | Yields | Appetizer | 10 min | 4 Servings |
|---|
Ingredients | Metric | Imperial | 1. 4 Portobello mushrooms |
|---|---|---|
2. Canadian Brie or Canadian Camembert cheese sliced | 250 g | 8 oz |
3. 1 shallot finely chopped | ||
4. Dijon mustard | 7 mL | 1/2 tbsp |
5. Olive oil | 125 mL | 1/2 cup |
6. Raspberry vinegar | 45-60 mL | 3-4 tbsp |
Preparation
Note: Preheat barbecue to medium.
In a bowl, mix shallot with mustard. Add olive oil and whisk to mix. Add vinegar and season to taste. Set aside.
Gently clean mushrooms with a damp cloth. Remove stems, keeping only the caps. Stems may be used for another recipe. Brush mushroom caps with a little dressing and cook them upside down on grill.
When mushrooms are tender, divide cheese slices between them so that interiors are filled. Let Canadian Brie melt and serve on a bed of lettuce, accompanied with remaining vinaigrette.
Recipe from Chef Véronique Gagnon-Lalanne.