BubbaGourmet
Senior Cook
Here is one from the new cookbook (in the works). Everyone who has tried it says it is a winner. It is simple, quick and luxurious. This recipe is for the grill.
For 4 people
8 Portabella Mushrooms, roughly the same size
1 wedge of Brie, sliced into 1/8" thick strips while cool, then
brought to room temperature
8 Strips cooked bacon
1/4 cup GOOD evoo
4 cloves garlic, finely minced
2 shallots, finely minced
1 tsp freshly ground black pepper
Salt to taste
To start, put olive oil, shallots, garlic and black pepper into a small
saucepan. Place on cold burner and set temp to medium-low. Allow
to steep for approximately 15 minutes. Strain and allow to cool.
Carefully remove stems from mushrooms and toss in the cooled oil.
Let sit for several minutes. Salt to taste.
Grill mushroom caps over direct heat until done. This takes about
3 minutes per side. Remove from grill and on one cap place a layer
of sliced brie and then a layer of bacon. Cover with the remaining
cap and put back on grill on indirect heat. Cook until brie starts to
ooze from sides, app 4 minutes. Serve hot.
For 4 people
8 Portabella Mushrooms, roughly the same size
1 wedge of Brie, sliced into 1/8" thick strips while cool, then
brought to room temperature
8 Strips cooked bacon
1/4 cup GOOD evoo
4 cloves garlic, finely minced
2 shallots, finely minced
1 tsp freshly ground black pepper
Salt to taste
To start, put olive oil, shallots, garlic and black pepper into a small
saucepan. Place on cold burner and set temp to medium-low. Allow
to steep for approximately 15 minutes. Strain and allow to cool.
Carefully remove stems from mushrooms and toss in the cooled oil.
Let sit for several minutes. Salt to taste.
Grill mushroom caps over direct heat until done. This takes about
3 minutes per side. Remove from grill and on one cap place a layer
of sliced brie and then a layer of bacon. Cover with the remaining
cap and put back on grill on indirect heat. Cook until brie starts to
ooze from sides, app 4 minutes. Serve hot.
