Stuffed mushrooms with brie
This dish is a little bit different and it always looks impressive. The cabbage leaves add great colour. A superb gluten-free mushroom recipe with creamy brie and herbs. Almost looks like scallops for vegetarians!
Ingredients
- 10 Portobello mushrooms
- 1 small onion finely chopped
- 1–2 cloves garlic chopped
- 3 tbsp Olivado olive oil
- ½ cup pine nuts lightly toasted
- ½ cup Superb Herb Italian parsley chopped
- 1 tbsp dried oregano
- 125 g Brie cut into half centimetre cubes
- Salt and freshly ground black pepper to taste
- 2 tbsp balsamic vinegar
- cabbage leaves separated and washed
- Baby kale leaves and white wine to serve
Instructions
- Preheat oven to 200°C.
- Remove stems from mushrooms. Chop the stems. Sauté the onion and garlic in oil with the chopped mushrooms stems until onion has softened. Add pine nuts, parsley and oregano and set aside to cool. Once cool, mix in brie pieces and season with salt and pepper to taste.
- Stuff mushroom caps with the filling and place in a baking dish lightly greased with butter. Drizzle with balsamic and cover with oiled cabbage leaves. Drizzle with a little more oil.
- Cook in the oven for 20 minutes and serve on a mix of fresh baby kale leaves and the cooked cabbage leaves.
Notes
Inspiration from The New Zealand Gluten-Free Cookbook
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