• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 loaf long crusty bread
  • 8oz camembert cheese wheel
  • 2 tablespoons butter
  • 1 sprig rosemary
  • 2/3 cup port wine, divided
  • Pinch of salt

Holiday dinner parties are often full tasty bites, but they usually come with a ton of work! This year we recommend taking a more relaxed approach and serve up a plate of these seasonal FunGuy approved appetizers. 

This appetizer is sure to please with melted camembert cheese on slices of toasted rustic bread and topped with mushrooms sautéed in a rosemary infused butter that have then been cooked in a port wine reduction. Not only is this a delicious and beautiful start to any food centered festivity, it’s also easy to do too! 

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth, trim the stems, and cut them into quarters. Cut the bread into ¼ inch thick slices and lay them on the baking sheet. Cut the camembert into thin slices and lay a slice on top of each slice of bread. 
  3. Place the baking tray in the oven and bake the bread until it has lightly toasted and the cheese has melted; 8-10 minutes. While the bread bakes, prepare the mushrooms. 
  4. Melt the butter in a sauté pan over medium heat. Once the butter has melted, add the rosemary to the pan and allow it to cook another 1-2 minutes or until the rosemary has become fragrant. Add the mushrooms to the pan and sauté 4-5 minutes. Pour half of the port wine into the pan and stir to combine. Allow the port to evaporate and the mushrooms to soak it all up, then pour the rest in and allow it to cook another 3 -4 minutes, or until it’s become a thick syrupy texture. Turn off the heat and season with a pinch of salt. 
  5. Lay the toasted camembert covered toasts on a serving platter and top with a spoonful of the port mushrooms when ready to eat!

Have a Fun meal!