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Lilly’s Table

 
 
Apricot Salad
Purslane & Corn Salad
© Lillys-Table.com Photo of Brie Portobellos
 

Tags: vegetarian Nut Free Low-Glycemic Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Brie Portobellos

from Brie Portobellos with Purslane Corn and Apricot Salad, the Week of July 28, 2013.
View the previous or next recipe for this meal.

Filled with a touch of garlic and a few slices of brie cheese, these portobellos quickly become a luxurious vegetarian main dish.

Ingredients

  • 2 portabellos, rinsed and wiped dry
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 ounces brie cheese, cut in strips

Serving Size: 2 People

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Preparation Instructions

Pull out the stems of the portobellos gently. Delicately scrape and remove the dark gills, if desired.

Heat a grill or grill pan up to medium-high. Combine the garlic and olive oil in a shallow dish and coat the mushrooms in it. Place on the grill, stalk side down, for 4-6 minutes until char marks appear and the mushroom appears almost tender. Flip over.

Fill the cavity with the brie cheese. Cover the grill or pan. Cook until the cheese is melted and slightly golden, another 4-6 minutes.