Roasted mushrooms with rosemary, avocado and Castello Extra Creamy Brie

Name: Roasted mushrooms with rosemary, avocado and Castello Extra Creamy Brie
Yield: 4 servings
Ingredients: 1 Castello® Extra creamy brie cut into small triangles; a little olive oil; 4 rinsed portobello mushrooms; 200 g rinsed chanterelles; 10 g butter; leaves from 1 sprig of rosemary; salt; ground black pepper; thin 4 slices of bread; olive oil; 1 avocado, cut into slices; dried chillies

4 servings

A simple yet elegant starter - our recipe for Roasted Mushrooms with Rosemary, Avocado & soft white cheese will start you off with complex flavours and subtle textures. Chewy mushrooms with notes of earth and umami, smooth avocado and creamy cheese makes this a hearty dish. Can also be served at a tapas table or cheese board.

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Ingredients

1 Castello® Extra creamy brie cut into small triangles
a little olive oil
4 rinsed portobello mushrooms
200 g rinsed chanterelles
10 g butter
leaves from 1 sprig of rosemary
salt
ground black pepper
thin 4 slices of bread
olive oil
1 avocado, cut into slices

Garnish:

dried chillies

Preparation

Preparation

Heat the oil in a pan. Fry the mushrooms over a high temperature while stirring for about 5 min, until golden. Add butter, rosemary and sprinkle with salt and pepper.

Toast the bread slices in olive oil until crisp and golden.

Arrange the Castello Extra Creamy Brie on a dish with some mushrooms, avocado slices and bread. Sprinkle with dried chilli.

Serve in between meals or as a light lunch.