CRISPY BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
- Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
- Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.
DIVINE BRIE, MUSHROOM AND ROSEMARY BRUSCHETTA
The flavour combination of Brie, mushrooms and rosemary is amazing. This dish is a wonderful appetizer for a dinner party, or just served by itself as a little something. It is from 'Canada's Wine Country Cookbook' and pairs really well with a Dry Riesling (white wine)
Provided by Deantini
Categories Lunch/Snacks
Time 35m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Add garlic to olive oil, mix well.
- Toast sourdough bread; brush one side with with olive oil (no need to use all oil).
- Lay brie slices over toast.
- Lightly saute mushrooms in butter, add rosemary, salt and pepper to taste.
- Grill bruschetta slices until brie is soft and begins to run.
- Place toast on plates and smother with mushrooms.
- Serve immediately.
Nutrition Facts : Calories 766.6, Fat 57.6, SaturatedFat 22.6, Cholesterol 100.5, Sodium 917, Carbohydrate 37.7, Fiber 1.9, Sugar 2.5, Protein 26.1
ROSEMARY BRUSCHETTA
Provided by Michael Symon : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
- Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
- Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.
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