• Email
  • Pin It
 

Sundried Tomato and Brie Stuffed Mushrooms

 

Contributed by:

Sundried Tomato and Brie Stuffed Mushrooms
 

 

7 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Sundried Tomato and Brie Stuffed Mushrooms

On Pesach use matzah meal in place of bread crumbs and you have yourself one creamy elegant stuffed Passover Portobello Mushroom.

Times

  • Prep Time : 15 min
  • Cook Time : 5 min
  • Ready Time : 20 min

Servings

6

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 cups 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 tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons granulated sugar
  • 3 tablespoons fresh basil, chopped

Directions

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.

Tags

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

7 Responses to Sundried Tomato and Brie Stuffed Mushrooms

  1. Oh MY! Two things that I simply cannot stay away from – portabella mushrooms and brie!

  2. 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.

  3. avatar says: rlmidwife

    Looks lovely, but where do I find cholov yisroel brie?

  4. Minimanolo so great! what brand? What market? Tell us everything!!!

  5. 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)

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in