Grilled Camembert with Pear, Mushrooms and Leek
Prep: 15min
|
Servings: 4
|
Cook: 10min
Grilled Camembert with pear, mushrooms and leek is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Camembert (about 125 g)
- 250 g small button mushrooms
- 2 pears
- 100 g leeks
- 1 Spring onion
- 30 g pine nuts
- 4 tbsp butter
- Rosa pepper (dried)
Instructions
-
1.
Preheat the oven to grill setting.
-
2.
Clean the mushrooms with a damp kitchen towel, then quarter them. Wash and trim the pears, cut into wedges and remove the core. Clean the leeks and spring onion, slice into rings. Lightly toast the pine nuts in a dry pan. Heat 1 tbsp butter in a pan and briefly sauté the mushrooms with the leeks and spring onion. Combine with the Camembert, pine nuts and pear wedges on a sheet of foil. Season lightly with pepper and add a bit more butter. Seal the foil over the contents and grill (or bake on grill setting) for about 10 minutes. Serve hot.
