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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From a recipe by Sheila Greer on . Serve with slices of baguette or large crackers; alternatively, after filling, wrap in a sheet of puff pastry before baking (if using puff pastry, trim ALL the rind first). Ingredients:
3 tablespoons butter |
1 small red onion, chopped |
2 cups sliced fresh mushrooms |
1/2 cup dates, pitted and chopped |
8 ounces brie cheese (1 wheel) |
Directions:
1. Preheat oven to 350°F.
2. In a medium skillet over medium heat, melt butter. Add onions and mushrooms, stirring occasionally until onions are golden brown, 10-15 minutes. Add dates and stir until dates are warmed through, about 2 minutes.
3. Trim the rind off the top of the Brie and around the sides. Wrap a thin piece of flexible wire, a piece of microfilament fishing line, or a piece of unwaxed dental floss around the equator of the cheese wheel. Cross the ends and pull with steady, even pressure until it passes all the way through the middle. Flip the top off to one side. Cover the exposed bottom with the onion mixture. Replace the top of the Brie.
4. Place filled Brie in a small oven-safe dish and bake 25-30 minutes until bubbly and runny.
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