This recipe is so simple and yet feels so elegant when you’re eating it. I love mushrooms, any kind, and stuffing them with cheese… well, that just puts this over the edge. My daughter has been begging me for brie (I don’t know why she has more cravings than a pregnant woman) so I went with it. I am always trying new things to make my lunch appealing as I never used to eat lunch, per se. Now that it is a requirement with my new lifestyle, I like to make it as appealing as my dinners.
I used sun dried tomatoes with basil, but feel free to use your favorite, the ones marinated in olive oil are wonderful too! Believe it or not, I still had fresh parsley struggling in my garden so I used that as well but basil would be lovely. Don’t be afraid to go with your favorites, I am just the vehicle to kickstart your imagination. Serves: 2 Temp: 350F
- 1 wedge of Brie approx: 8oz (is there really ever enough Brie?)
- 2 nice large sized portabello mushrooms
- handful of fresh parsley
- salt and pepper to taste
- Extra Virgin Olive Oil to coat the mushrooms
- Sprinkling of any kind of garlic seasoning (I used Weber roasted garlic)
- Marinated Red Pepper for garnish.
- 1-2 Cups of Spinach Leaves
Portabello mushrooms in the area come in these nice little packs of two already washed and ready to go. If you can get these, get the two largest you can, wash and oil each mushroom with olive oil. You don’t have to get precise with it its just so it doesn’t dry out or stick to the pan. Sprinkle each mushroom with garlic seasoning and pepper to taste. Slide pan into a preheated oven at 350F and roast for about 10-15 minutes until you hear a nice little sizzle.
While they are roasting, cut your brie. Now I do not care for the white edge on the brie, I know I know some leave it on as they like the texture or taste and by all means do as your feel is right for your taste buds. I sliced the white away and made nice little chunks to fill my mushroom.
After the mushrooms start to have that nice sizzle happening, take them out of the oven and fill with the Brie. Again there is no right or wrong way to cut the Brie as we want it to melt down into the yummy melty cheese it is.
Add sprigs of the parsley and sun dried tomatoes to taste.
While this is happening, I got out my favorite plate, added some spinach with a little bit of Amy’s organic shiitake mushroom vinaigrette ( If you have not tried this dressing and you love a little Asian flair without the sweet, this is a must) and scattered a few of my favorite peppers.
I love roasted red pepper, so I added some to mine for extra flavor. When eating healthy, there is never a reason to skimp on that, so add whatever you like! Banana peppers, pepperoncinis (my Grandpa loved these) or even a little hot sauce. You really can’t go wrong with brie. It adapts to any flavor combination. This one for me was a winner. Enjoy!!