Mushrooms Stuffed with Brie

Ingredients:
1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

Directions:
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.
Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

Nedra's Reception Brie

Buy the baby brie from Costco and the Pesto from Costco. Lay the brie on a sheet of filo or puff pastry dough. Puff pastry is easier to work with. Then pour about 1/3 of the jar of pesto on the brie. You can roast some pine nuts and sprinkle those (generously) on top as well. Then wrap it up in the dough and bake until dough is golden. (Bake at 350 degrees for 30-40 minutes. Pastry should be golden brown.)

Grilled Portabella and Brie Burgers

Ingredients:
2 large Portabella mushroom caps
1-2 zucchini, sliced thinly longways
1-2 summer squash, sliced thinly longways
4-5 tablespoons of balsamic vinegar
2 tablespoons of olive oil
salt and pepper
1-2 roasted red peppers, fresh or jarred, sliced thinly
handful of fresh basil leaves
2 thin slices of Ile de France Brie cheese
2 French hamburger buns

Directions:
Place mushroom caps and sliced veggies in a large shallow baking dish. Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes. Place veggies over medium heat on grill and cook approximately 5 minutes on each side or until you veggies start to soften and you see grill marks. Place sliced buns on grill rack and watch carefully until lightly toasted.Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red peppers. Top with 3-4 basil leaves. Spread brie on top half of warm bun and serve.