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Roasted Portobello Mushrooms with Melted Canadian Brie
This is the Roasted Portobello Mushrooms with Melted Canadian Brie recipe.
- Prep: 10 min
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Ingredients
- 4 Portobello mushrooms
- 8 oz (250 g) Canadian Brie or Canadian Camembert cheese sliced
- Vinaigrette
- 1 shallot finely chopped
- 1/2 tbsp (7 mL) Dijon mustard
- 1/2 cup (125 mL) olive oil
- 3-4 tbsp (45-60 mL) raspberry vinegar
- Salt and freshly ground pepper to taste
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Preparation
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.