Return to Main Recipes Page/Return to Home Page
2 tbsp. chopped garlic
Combine garlic, thyme, sugar, oil, and 1/4 cup of vinegar in a bowl or zipper bag. Add mushroom caps; toss gently to coat with marinade. Marinate and least 1 hour, or up to 24 hours.
Place remaining vinegar in small pot. Cook over medium heat until reduced to 2 tbsp., about 15 minutes. Set aside.
Preheat oven 375°F.
Remove mushrooms and fill caps with the Brie. Season lightly with salt and pepper. Bake 10 to 12 minutes or until cheese bubbles.
Place each mushroom in center of plate. Toss greens with dressing and place over mushrooms. Drizzle with balsamic syrup; top with Parmesan.
I would make some substitutes, i.e., mozzarella instead of Brie since my kids don't like Brie. During the year I may even try a tomato basil type sauce over the mushrooms, deleting the salad and using pasta instead.
Posted by Shelly Sher
Nutritional Info Per Serving: N/A
2 sprigs fresh thyme, chopped
2 tbsp. sugar
1/4 cup olive oil
1 cup balsamic vinegar, divided
6 Portobello mushrooms about 3" diameter, stems and gills removed
12 oz. Brie cheese
Salt and pepper
6 cups baby greens
4 to 6 tbsp. Italian dressing
Shaved Parmesan for garnish