Today I'm the Cook!

 

 

Portobello Mushrooms 

topped with Brie, Tomatoes & Thyme

 

Check out the Recipe:

 For 4:

2 Tomatos , remove seeds , cubed  

1 garlic clove crushed or grated

Mix both


4 Portobello Mushrooms
( if its too hard to find Portobello mushrooms, Big Flat Mushrooms will do)

 

• Mushrooms - take the stems of and scoop out the gils with a spoon. Brush both sides of the mushrooms with a mix of: soy sauce, lemon juice and olive oil ( 1 tablespoon each) 

• Hot Pan: Mushroom Top side facing DOWN. let it cook.. 3 minutes, medium heat

• Turn over.

• Divide your tomato mixture over the 4 mushrooms, and place slices of  Brie cheese on top of each mushroom , neatly... ( I don't use the thick skin part).

• Cover with a lid, or a baking tray will do the trick... Heat: LOW,  (we just want  the cheese to melt)

• Set the mushrooms on individual plates for each person, be gentle.. their' delicate....

• Top it with fresh thyme and serve immediately.

Note: You could easily make this a main meal by serving 2 or 3 mushrooms per person with a side salad.

Enjoy!