Baked Mushroom Topped Brie

By carol gorman

Ingredients

• 1/2 lbfresh sliced Mushrooms (white or crimini)250 g
• 1/2 cupcoarsely chopped onions 125 mL
• 1/4 cupfinely chopped walnuts50 mL
• 1 large clove garlic, sliced1
• 1/2 tspEach dried thyme, rosemary and pepper2 mL
• 1 tbspolive oil15 mL
• 1 tbspbalsamic vinegar 15 mL
• 1 (200g) wheel cold Brie cheese1
• 2 tbspfinely minced fresh parsley or chives (optional) 25 mL

Details

Servings 12

Preparation

Step 1

Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.

At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF/180 ºC oven for about 8-10 minutes or until cheese is beginning to melt. Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.Preparation Time: 7 mins. Cooking Time: 20 mins.