This quick recipe will convert even those who don't like vegetables! Stuffed Mushrooms with Brie is irresistible to anyone with working taste-buds!
10 flat mushrooms
1 small onion, finely chopped
1–2 cloves garlic, chopped
3 Tbsp Extra Virgin Olive oil
½ cup pine nuts, lightly toasted
½ cup chopped fresh Italian parsley
1 Tbsp chopped dried oregano
125g / 4.4oz brie, cut into half centimetre cubes
Salt and freshly ground black pepper, to taste
2 Tbsp balsamic vinegar
Half cabbage, leaves separated and washed
Baby kale leaves and white wine to serve
1. Preheat oven to 200°C / 390°F. Remove stems from mushrooms. Chop the stems. Sauté the onion and garlic in oil with the chopped mushrooms stems until onion has softened. Add pine nuts, parsley and oregano and set aside to cool. Once cool, mix in brie pieces and season with salt and pepper to taste.
2. Stuff mushroom caps with the filling and place in a baking dish lightly greased with butter. Drizzle with balsamic and cover with oiled cabbage leaves. Drizzle with a little more Olivado oil.
3. Cook in the oven for 20 minutes and serve on a mix of fresh baby kale leaves and the cooked cabbage leaves.