Hemp Oil Canada Inc. - Recipes

Grilled Portabella Mushroom with Brie Cheese

Ingredients:

4 medium portabella mushrooms
8 slices of either yellow or red hothouse tomatoes
8 oz. Brie cheese
6 oz. hemp oil
2 oz. balsamic vinegar
1 oz. hemp seeds
4 sticks heart of palm
fresh basil
arugala
12 asparagus spears
3 gloves roasted garlic
1 sliced red onion

Directions:

Clean the portabella mushrooms, remove stocks and ribs, place in a bowl. Add roasted garlic to mushrooms, add some of the chopped basil and half of the hemp oil. Mix the mushrooms well, set aside, let stand for about 15 minutes. Add the remaining hemp oil to pan and add the balsamic vinegar, place over medium heat and reduce by about 2/3's until almost a syrup. Grill the mushrooms and set aside. Grill the red onion and set aside. Slice the heart of palm and place on the mushroom, then top with tomato slices and asparagus spears (grilled), add the basil and grilled onions on top. Drizzle with remaining hemp oil marinate from mushroom mix. Top with Brie cheese ( if preferred, use havarti or any of your favourite cheeses). Cut red pepper into strips and place on top of cheese. Place in oven for about 4 minutes, just enough to melt cheese and warm up. Place arugala on plate, place mushroom on top. Drizzle with hemp and balsamic reduction and sprinkle with hemp seeds.