Shelly's Recipe

BALSAMIC-ROASTED PORTOBELLO WITH BRIE SALAD

Category: Salad

2 tbsp chopped garlic
2 sprigs fresh thyme, chopped
2 tbsp 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 oz brie cheese
Salt and pepper, to taste
6 cups mesclun mix greens
4-6 tbsp Italian dressing
Shaved Asiago cheese to taste and for garnish

Combine first 4 ingredients and 1/4 cup vinegar in a resealable bag. Add mushroom caps; toss and gently marinate at least 1 hour, or up to 24 hours.

Place remaining vinegar in a small pot; cook over medium heat until reduced to 2 tbsp, about 15 minutes. Set aside.

Preheat oven to 375. Remove mushrooms from marinade and reserve marinade for later. Fill caps with brie. Season lightly with salt and pepper. Bake 10-12 minutes or until cheese is bubbling.

Place mushrroms in center of salad plates. Toss greens with marinade and top over the mushrroms. Drissle with balsamic syrup; top with Asiago. Serves 6