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.