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Balsamic Mushroom Medley & Brie Naan Bites

A flavourful and easy mushroom appetizer perfect for your Canadian summer BBQ. Balsamic Mushroom Medley & Brie Naan Bites are made with Canadian-grown mushrooms and creamy brie cheese! Everyone will be satisfied with these bite-sized appetizers baked on mini naan flatbread until the brie is soft and melty, and drizzled with balsamic glaze!

Ingredients

  • 2 tablespoons olive oil
  • ½ cup sliced shallots
  • 2 tablespoons butter
  • 227 g crimini mushrooms sliced
  • 100 g shiitaki mushrooms tough stems removed, sliced
  • 100 g oyster mushrooms tough bottom stem ends removed, sliced
  • 2 tablespoons freshly chopped thyme
  • 1 tablespoon balsamic vinegar
  • ½ cup jarred sweet roasted red peppers drained, patted dry and sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 24 mini naan dippers purchase two 160g packages
  • 200 g wheel Canadian double cream brie cheese sliced into 24 pieces

Garnishes

  • Balsamic glaze in a squeeze bottle
  • 100 g enoki mushrooms woody stems cut off, stems separated and trimmed
  • Fresh thyme sprigs

Instructions

  1. Preheat oven to 375 degrees F. Prepare two baking sheets by lining each with parchment paper.
  2. In a large 12” skillet heat the olive oil over medium heat. Add shallots and cook, stirring occasionally until softened and translucent, about 2 - 3 minutes.
  3. Increase heat to medium-high, add butter and stir to melt. Add crimini and shiitaki mushrooms (reserve oyster mushrooms) and sauté while stirring occasionally until lightly golden brown, about 3 - 4 minutes.
  4. Add oyster mushrooms and thyme, stir to combine, and sauté for 3 - 4 more minutes or until the mushroom medley is deep brown and caramelized.
  5. Make a well in the centre of the pan and add the balsamic vinegar. Let it sizzle for a couple of seconds then stir to combine with the mushrooms. Cook for about 30 seconds until all the vinegar has evaporated and no liquid remains.
  6. Stir in roasted red peppers and season the mushroom medley with kosher salt and black pepper.
  7. Arrange the mini naan on the prepared baking sheets. Top each naan with a piece of brie cheese and top with one scant tablespoon mushroom medley.
  8. Bake for 8 - 10 minutes or until the brie cheese melts and the bottoms of the naan are lightly browned.
  9. Leave on the baking sheet, randomly drizzle with balsamic glaze, garnish each one with a few enoki mushroom stems and thyme sprigs. Transfer to a platter and serve warm.