Brie with Caramelized Onions and Mushrooms
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 117 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 6 g |
| carb | 2 g |
| fibre | 0 |
| chol | 33 mg |
| sodium | 290 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 2 |
| vit A | 7 |
| vit C | 2 |
| folate | 10 |
Spoon this delicious mixture onto slices of crusty sourdough bread — heaven in each bite.
Ingredients
Preparation
In nonstick skillet, melt butter over medium-low heat; cook mushrooms, salt and pepper until slightly softened, about 3 minutes.
Add stock, onion and vinegar; bring to boil. Reduce heat to medium and cook, stirring occasionally, until no liquid remains and onion is softened, about 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature before continuing.)
Place Brie on parchment paper or foil-lined baking sheet; top with mushroom mixture. Bake in 350°F (180°C) oven until cheese is softened, about 10 minutes. Let stand for 5 minutes. Sprinkle with parsley.
Source : Canadian Living Magazine: May 2004









