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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Balsamic Roasted Portobello Mushrooms with Brie Recipe

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This recipe for Balsamic Roasted Portobello Mushrooms with Brie is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2T. minced garlic
2 sprigs fresh thyme or 1t. dried thyme
2T. sugar
1/4 C. olive oil
1/4 C. Balsamic vinegar
Balsamic glaze
6 Portobello Mushrooms, stems removed
12 ounces Brie or 2 packages of Boursin cheese
Directions:
Directions:
Combine garlic, thyme, sugar,oil and 1/4 C. balsamic vinegar in a bowl or sealable plastic bag. Add mushroom caps; toss gently to coat with marinade. Marinate at least 1 hour up to 24 hours.
Preheat oven to 375º. Remove mushrooms from marinade; fill caps with Brie or Boursin season lightly with salt and pepper if you like. Bake for 10 to 12 minutes. Drizzle mushrooms with Balsamic Glaze before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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