On Pesach use matzah meal in place of bread crumbs and you have yourself one creamy elegant stuffed Passover Portobello Mushroom.
Sundried Tomato and Brie Stuffed Mushrooms
Servings
6 Servings
Ingredients
- 6 large portabello mushrooms cleaned
- 1/3 cup bread crumbs or matzah meal
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 1/2 cup brie cheese rind cut off and cubed
- 1/2 cup Temp Tee Whipped Cream Cheese
- 1/2 cup sundried tomatoes chopped
- Freshly ground black pepper
- 3 tablespoon olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoon granulated sugar
- 3 tablespoon fresh basil chopped
Instructions
- Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up.
- Preheat broiler.
- In a small bowl, combine bread crumbs or matzah meal, salt and oregano, mix and set aside.
- Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Dot each cap with cream cheese. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil.
- Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly.
- Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and simmer until reduced and thickened.
- To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.
These are wonderful as a meal for lunch. You don’t need to use brie cheese. Any soft brie type will do, like Bastardo del grappa (cholov yisroel)
Minimanolo so great! what brand? What market? Tell us everything!!!
I found in Monsey!
I am sorry, but right now I haven’t seen any Chalav Yisroel Brie, hopefully it will be available soon.
Looks lovely, but where do I find cholov yisroel brie?
I made this tonight, but my broiler is very high and it burned too quickly, so beware. I think I would cook it at 400 for longer so the mushroom has a chance to soften. The filling was delicious and the balsamic glaze was a flavorful addition.
Oh MY! Two things that I simply cannot stay away from – portabella mushrooms and brie!