Roasted Portobello Mushrooms with Melted Canadian Brie

Name: Roasted Portobello Mushrooms with Melted Canadian Brie
Yield: 4 servings
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

This is the Roasted Portobello Mushrooms with Melted Canadian Brie recipe.

Prep: 10 min

Yields 4 servings

roasted portobello mushrooms with melted canadian brie

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

READY FOR REWARDS?

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.