Brie with Caramelized Onions and Mushrooms
Spoon this delicious mixture onto slices of crusty sourdough bread — heaven in each bite.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 117 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 6 g |
| carb | 2 g |
| fibre | trace |
| chol | 33 mg |
| sodium | 290 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 2% |
| vit A | 7% |
| vit C | 2% |
| folate | 10% |
-
1 tbsp (15 mL) butter
1 cup (250 mL) thinly sliced mushrooms
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) chicken stock
1 onion, thinly sliced
1-1/2 tsp (7 mL) balsamic vinegar
1 round (8 oz/230 g) Brie cheese
1 tbsp (15 mL) chopped fresh parsley
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
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