Ingredients for 2 servings
¼ - ½ cup lightly packed fresh coriander leaves
1 small block of brie cheese
1 small onion, chopped fine
1 tbsp butter
2 cloves garlic, minced
3 tbsp grated mozarella
12 mini portobello mushrooms
salt to taste
Wash and remove the stems from the mushrooms. Pat dry with a dry kitchen napkin.
Melt butter in a skillet and add the mushrooms. Sprinkle with some salt and toss them around until well coated with the butter.
Arrange these on an oven-proof dish stem side up and set aside.
In the same skillet, add minced garlic and onion and fry lightly for 30 seconds. Then add the chopped coriander leaves and sprinkle some salt. Toss around for a minute until the leaves soften. Take care not to fry or burn it.
Cut the brie into small squares and lightly press into the mushrooms, where the stems were removed from. Top off each mushroom then with grated mozarella. Finally sprinkle the coriander leaves mixture evenly.
Bake in a 180°C/350°F oven for 15 minutes/until the cheese is melted and soft.