Who wouldn't be proud to serve Amanda Matthews' appetizer to friends and family? It's a stunning presentation that's made even more special with the shitake mushroom filling. Serve this Mushroom and Pesto Stuffed Brie appetizer, and your guests will never want to leave!
This year's fawns no longer wear
the spots and coloring of early summer.
Mushroom and Pesto Stuffed Brie
1 cup sliced shitake mushrooms
1/2 tablespoon safflower oil
2 garlic cloves, minced
1/3 cup white wine (preferably Chardonnay)
1/2 cup basil pesto sauce
1/4 cup pine nuts
10 sheets phyllo dough
1 miniwheel of brie cheese, cut in half horizontally
3 tablespoons butter, melted
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Preheat over to 375 degrees.
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Saute mushrooms in oil on medium heat untl the mushrooms are golden brown. Add garlic and whie wine, and continue to saute until the wine has booked off. Remove the mushrooms from heat, and stir in the pesto sauce and pine nuts.
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Lay out 7 sheets of phyllo dough and place one half the brie wheel in the middle. Place the mushroom and pesto mixture on the brie, making sure to cover the entire wheel. Put the top half of the wheel on top of the mushroom and pesto mixture.
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Brush the melted butter onto the phyllo dough to use as a paste, and fold the phyllo sheets up onto the top of the wheel. Using the 3 remaining sheets, brush butter on one side and place them butter side down on top of the wheel. Use the butter to adhere the edges to the sides of the previous sheets of phyllo dough. Cover the entire exterior with melted butter.
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Bake at 375 degrees for 15-20 minutes or until the phyllo dough should be a dark golden brown. Allow to cool for 10 minutes before serving.
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