Balsamic Roasted Portobello With Brie - 11g carbohydrate; 6.5g sugar; 2.5g fiber;

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Balsamic Roasted Portobello With Brie - 11g carbohydrate; 6.5g sugar; 2.5g fiber

 

2 tablespoons chopped garlic

2 sprigs fresh thyme, chopped

2 tablespoons granulated sugar

1/4 cup olive oil

1 cup balsamic vinegar, divided

6 portobello mushrooms, each about 3 inches in diameter, stems and gills removed

12 ounces brie cheese

Salt

Freshly cracked black pepper

6 cups " baby " greens, (mesclun mix)

4 tablespoons Italian dressing, to 6 T

Shaved asiago cheese to taste for garnish

 

 

 

 

 

 

Combine garlic, thyme, sugar, oil and 1/4 cup vinegar in a bowl or sealable

plastic bag. Add mushroom caps; toss gently to coat with marinade. Marinate at

least 1 hour, or up to 24 hours.

 

Place remaining 3/4 cup balsamic vinegar in a small pot; cook over medium heat

until reduced to 2 tablespoons, about 15 minutes. Set aside.

 

Preheat oven to 375 degrees. Remove mushrooms from marinade; fill caps with

brie. Season lightly with salt and pepper. Bake 10 to 12 minutes or until cheese

is bubbling.

 

Place each mushroom in the center of a small plate. Toss greens with dressing.

Use dressed greens to cover cheese-filled mushrooms. Drizzle with balsamic

syrup; top with asiago.

 

Yield: 6 servings.

 

Author: Clark Street Grill

Source: St. Louis Post Dispatch

Formatted by Chupa Babi: 06.06.-08

 

 

PER SERVING: 329 calories; 25g fat (68 percent of calories from fat); 11g

saturated fat; 57mg cholesterol; 15g protein; 11g carbohydrate; 6.5g sugar; 2.5g

fiber; 456mg sodium; 149mg calcium; 683mg potassium.

 

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