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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