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Recipe by:
Vance Edwards-Orr from Jamaica Plain, MA
Courtesy of Sustainable Table ® Ingredients:
Portobello mushroom caps
Garlic infused olive oil
Apples
Lemon juice
Water
Brie
Whole grain hamburger buns
Directions:
Clean a few Portobello mushroom caps and brush them with some garlic infused olive oil (just throw a couple of crushed cloves in the olive oil 30 minutes before using) and set aside. Next, slice an apple length wise to get the biggest possible slices and soak in some water and lemon juice - this will keep them from drying out on the grill.
Place the mushrooms on a hot grill, grill side down. Carefully, lay the apples on the coolest part of your grill. Make sure that they don’t fall through the grate! When the mushrooms have softened quite a bit (5-8 minutes), flip them, place the apples on top, and cover with slices of your favorite brie. Serve on a toasted bun. Recipe Number 229 added on 2008-06-06
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