Saturday, 5 November 2011
8 flat mushrooms
1 small onion finely chopped
1-2 clove garlic chopped
1/2 cup pine nuts lightly toasted
1/2 up chopped Italian parsley
1 tablespoons chopped oregano
120g Brie cheese cut into 5mm cubes
salt and freshly ground black pepper
Washed cabbage leaves
Preheat oven to 200 C. Remove stems from mushrooms and chop, sauté stems with onion
and garlic in olive oil until onion has softened. Add pine nuts, parsley and oregano and set aside to cool. Once cool, mix in cheese and season to taste.
Stuff mushroom caps with the filling and place in a lightly butter greases baking dish. Drizzle with a little olive oil, Balsamic Vinegar and cover with oiled cabbage leaves.
Cook in the oven for 20 minutes and serve on cabbage leaves.