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See also Article: On the Side II


    · 3 tablespoons butter
    · 4 large portobello mushrooms
    · Salt and pepper to taste
    · 2 garlic cloves, chopped
    · 3 tablespoons dry sherry
    · 12 ounces of fresh brie cheese
    · Pesto sauce, as needed (recipe follows)


Preheat the oven to broil.

Melt the butter in a non-stick sauté pan, and lightly sauté the mushrooms. Add salt and pepper to taste. 

Add the garlic and continue to sauté until the mushrooms are soft. 

Deglaze the pan with the sherry.

Remove the mushrooms and place on a greased baking sheet.

Cut the brie into bite size pieces and place on top of the mushrooms. 

Drizzle some pesto onto the top of each mushroom. 

Place under broiler until the cheese melts, about one minute.


    · 2 cups basil
    · ¼ cup pine nuts
    · ½ cup grated parmesan cheese
    · 2 garlic cloves
    · Salt and pepper to taste
    · 1/3 cup olive oil

Place all of the ingredients except the oil in a food processor and briefly mix.

Then with the processor running, slowly drizzle in the olive oil until incorporated.

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