Search Posts
Recent Posts
- Lifelong Learning Collaborative’s summer courses in arts, current affairs, literature, fitness and fun May 4, 2024
- Good for YOU: Try fishing – Free Freshwater Fishing this weekend May 4, 2024
- Rhode Island Foundation fellowships enable 3 local composers to focus on their music May 4, 2024
- In the news… summary on May 4, 2024 May 4, 2024
- Rhode Island Weekend Weather for May 4/5, 2024 – John Donnelly May 4, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
It’s your Recipe – Today – Baked Camembert Cheese on the Grill with Wild Mushrooms
Baked Camembert Cheese on the Grill with BBQ grilled roasted Wild Mushrooms and Rosè Wine -served with warm baguette
By Anthony Salemme, contributing chef
On a hot Summer night who feels like heating up your kitchen? I keep it simple and make all of this on my gas grill. You can also use your oven during cooler days.
1 8 ounce wheel Camembert cheese
3 cloves garlic (sliced)
4 ounces rosé wine
8 ounces assorted wild mushrooms or baby bellas (sliced)
3 Tablespoons butter (melted)
In a small roasting pan toss the mushrooms with the melted butter. Place pan on the grill and roast for 15 minutes until browned. Stir the mushrooms around a few times while roasting.
Make small slashes on the top of the Camembert and stuff the garlic slices into it.
Place in a metal pie pan, scatter any remaining garlic slices around the cheese.
Scatter the roasted mushrooms around the cheese and pour the rosé wine over the cheese.
Bake on top of the grill for about 15 – 20 minutes until it stars to bubble and look gooey.
Serve with a bitter green salad and warm baguette for an easy meal.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com