Ingredients
1½lbsbrie
1½lbssmall new potatoes
1½lbsbroccoli
1½lbsmushrooms
2tbspcooking oil
½tspsalt
½cupcocktail onions
Preparation
Heat the oven to 400 degrees F.
Cut the Brie into thin slices and divide the cheese among 4 small ovenproof dishes or ramekins.
Put the potatoes in a large saucepan of salted water. Bring to a boil and simmer for 10 minutes.
Add the broccoli florets to the pan and simmer for about 5 minutes longer until the potatoes and broccoli are tender.
Remove the broccoli with a slotted spoon and drain on paper towels. Drain the potatoes and, if using new potatoes, cut them in quarters when cool enough to handle.
Toss the mushrooms with the oil and salt. Put the mushrooms on a baking sheet.
Roast for 10 to 15 minutes until browned and tender, turning once. Remove the pan from the oven and then turn the oven off.
Put the dishes of cheese in the oven and leave for 5 to 10 minutes until the cheese just melts.
Pile the potatoes, broccoli, mushrooms, and cocktail onions on individual plates.
Serve each portion of melted Brie immediately, along with the vegetables for dipping, and enjoy!
