MUSHROOM STUFFED
WITH SUNDRIED TOMATOS & BRIE
INGREDIENTS
- 6 Mushrooms (Portabello) (large) (cleaned)
- 1/3 C Bread Crumbs OR Matzah Meal
- 1 t Salt (Kosher)
- 1 t Oregano (dried)
- 1 ½ C Brie Cheese (rind cut off & cubed)
- 1 ½ C Cream cheese (Temp Tee) (Whipped)
- ½ C Tomatoes (Sundried) (Chopped)
- Black Pepper (freshly ground)
- 3 T Olive Oil
- ½ C Balsamic Vinegar
- 2 T Sugar (granulated)
- 3 T Basil (fresh) (chopped)
DIRECTIONS
- 1. Remove stems from the mushrooms & carefully scape out brown gills with a spoon.
- 2. Place mushroom caps on a greased sheet pan, scooped side up.
- 3. Pre-Heat the broiler.
- 4. In a small bowl, combine the bread crumbs (or Matza Meal), salt & oregano & mix
& set aside. - 5. Divide Brie evenly between mushrooms, placing several cubes all around the inside
of each cap. - 6. Dot each cap with cream cheese.
- 7. Sprinkle Mushrooms with chopped tomatoes & bread crumb mixture.
- 8. Season with pepper & Drizzle with olive oil
- 9. Broil for 3-5 Minutes or until lightly browned & cheese is bubbly.
- 10. Meanwhile, in a small saucepan over medium high heat, combine vinegar & sugar &
simmer until reduced & thickened. - 11. To serve, plate each mushroom & drizzle with a Balsamic Glaze & garnish with fresh basil.
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