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Roasted Portobello Mushrooms with Melted Canadian Brie
- Course Side Dishes
- Prep. Time 10 mins
- Yields 4 servings
Preparation
What You Need
4
Portobello mushrooms
8 oz
(250 g)
Canadian Brie
or
Canadian Camembert cheese, sliced
Vinaigrette:
1
shallot, chopped
1/2 tbsp
(7 ml)
Dijon mustard
1/2 cup
(125 ml)
olive oil
3-4 tbsp (45-60 mL)
raspberry vinegar
Salt
Freshly ground pepper, to taste
Instructions
Preheat barbecue to medium.
In a bowl, mix shallot with mustard. Add olive oil and whisk to mix. Add vinegar and season to taste. Set aside.
Gently clean mushrooms with a damp cloth. Remove stems, keeping only the caps. Stems may be used for another recipe. Brush mushroom caps with a little dressing and cook them upside down on grill.
When mushrooms are tender, divide cheese slices between them so that interiors are filled. Let Canadian Brie melt and serve on a bed of lettuce, accompanied with remaining vinaigrette.
Recipe from Chef Véronique Gagnon-Lalanne.
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