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Ines Morel C

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Dough row beets stuffed with mushrooms and brie cheese with tomato sauce

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Rich and delicious pasta sauces stuffed with mushrooms and brie cheese, try them! You will love it, prepare it.
Learn more about Ines Morel C

Ingredients

6 portions
  • 1 kilo mushroom, cut into small squares
  • 1/4 cups butter, melted
  • 3 cups garlic, chopped
  • 1 branch thyme
  • 1 branch Brie cheese, cut into slices or goat cheese
  • 1 can stock, of tomato
  • 1/4 cups cream
  • cups salt
  • cups black pepper

Preparation

In a pan add butter and fry the garlic and mushrooms to take color. Add the thyme leaves and leave on medium heat until the mushrooms soften. Season with salt and pepper. (Optional: you can add a splash of white wine).
Cut boxes of pasta row of 15 x 15 cm. With the melted butter, prepare each frame and then make four-square-topped sets. Put some mushrooms and a slice of brie cheese (or goat cheese) in the center of each box and close to form a saucer. Place them in a baking tray greased with butter. Coat each saucer with butter on the outside. Refrigerate
Before serving, place the tray in the preheated oven at 150ºC for approximately 30 minutes, until golden brown.
For the sauce: Heat a tablespoon of olive oil in a pan. Add the tomato puree, salt and pepper. Cover and let simmer for 5 minutes. Add a little water if it is too thick. Let cool a little and add the cream. Rectify the seasoning.

PRESENTATION

Put a little of the sauce on the plate and on top of it a small saucer of mushrooms.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
China Vigil
07/12/2017 07:05:03
Si me gusto
Lorenza Avila
26/08/2014 12:48:56
Un gran plato de entrada Me encanta preparar esto como entrada para una cena formal.

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