Wild Mushroom and Brie Cheese Crispy Rolls

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Rating: 3.9/5 (11 votes cast)
Provence Grill in Miami, FL
Jerome Cormouls
Ile de France Brie
12 mins
8 mins
20 mins
  • Spring roll wrappers
  • Ile de France Brie – a few slices
  • mixed wild mushrooms (shiitake, chanterelles, boletus…)
  • 2 garlic cloves
  • 2 peeled shallots
  • parsley
  • 1 cup fresh spinach
  • 2 oz. sundried tomatoes
  • baby greens salad
  • roasted pinenuts
  • 2 tsp. sun-dried tomato pesto
  • 4 tsp. olive oil
  1. Preheat the oven to 400°F.
  2. In a medium pan sauté the wild mushrooms with the garlic, shallots and parsley. Set apart in a strainer.
  3. In the same pan, sauté the seasoned fresh spinach then set aside as well.
  4. Fill up the spring roll wrap with the Brie, the wild mushrooms and spinach, sun dried tomatoes and fold it. Put it in the stove for 8 minutes.
  5. Meanwhile, toss the baby greens with olive oil, raspberry vinegar, roasted pine nuts and sun dried tomato pesto.
  6. Serve the spinach salad with the brie wraps on top.


Wild Mushroom and Brie Cheese Crispy Rolls, 3.9 out of 5 based on 11 ratings

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