Sauteed Portobello Wrap with Rosemary & Brie

6 flour Tortilla
6 large Portobello mushrooms
1/4 cup beef stock
150grams double cream brie (cut into strips)
12 strips of cooked bacon
1 tbsp chopped rosemary
6 toothpicks
Fresh pepper to taste
Salt to taste

Portobellos:

Directions:

• Slice portobellos in large strips.
• Warm beef stock over medium heat and saute portobellos until they have softened. The portobellos will absorb the beef stock.
• Remove from heat.

Wrap:

Directions:

• Preheat oven to 300C
• Warm tortillas tortillas on an ungreased pan for a few seconds.
• Place equal amounts of portobello mushrooms, brie and bacon evenly in the center of the tortillas.
• Sprinkle with a little rosemary and salt and pepper to taste.
• Fold the bottom edge of the tortilla toward the centre and bring the left and sides to the middle, place a toothpick in the center to hold stuffing in place..
• Warm in the oven for 6-8 minutes, allowing the brie to melt

Gourmet Food Recipe: Sauteed Portobello Wrap with Rosemary & Brie