FoodReference.com (Since 1999)

 

Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2MUSHROOM APPETIZERS >>> >  Portobello Mushrooms with Brie

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

PORTOBELLO MUSHROOMS WITH BRIE

See also Article: On the Side II

INGREDIENTS

    · 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)
     

DIRECTIONS

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.
 

BASIC PESTO SAUCE

    · 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.
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages