This week's ingredient was brie cheese. This posed a challenge for me, as brie is on my "no no" list because of the high fat and salt content. The good news is that a little goes a long way. I saw a recipe for a saute of wild mushrooms over baked brie that looked good. I reversed things to lower the calorie count, and stuffed the wild mushrooms into mushroom caps with a small piece of brie. Mushrooms, brie and red wine worked really well together.
Mushrooms stuffed with wild mushrooms and Brie
2 dozen mushrooms, cleaned and caps removed and chopped
1/2 cup shiitake mushrooms, cleaned, stems removed, caps chopped
1/4 cup dried porcini
1 cup baby bella mushrooms, chopped
1/2 onion, diced
1/2 cup red wine
salt and pepper
pinch dried thyme
1/4 cup bread crumbs
2 dozen small pieces brie cheese, rind removed
Preheat oven to 400. Place the mushroom caps opening-down on a oiled baking sheet, and bake for 15 minutes until soft.
Meanwhile, heat the wine in a small saucepan. Add the dried porcini, and let rehydrate for 10 minutes. Squeeze out the wine, and chop the porcini. Strain the wine to get rid of any residue.
Heat a skilled, and lightly oil. Saute the onion until soft, then add the shittakes. Saute 5 minutes. Add the chopped baby bellas and chopped mushroom stems. Saute 5 minutes, then add the dried porcini. Saute 5 minutes. All the mushrooms should have released their juices and be beginning to brown. Season with salt and pepper and the thyme. Add the reserved red wine, and let most of it cook off. Mix in the bread crumbs.
Pile the filling into the mushroom caps. Place a piece of brie on top of each. Bake at 400 for 5-10 minutes, until cheese melts.