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Brie-Stuffed Apples

Brie-Stuffed Apples

with Arugula, Baby Spinach and Balsamic Drizzle

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Brie-stuffed apples are the perfect cold-weather comfort food! For a simple but luxurious side, we've adorned a crisp arugula and spinach salad with crunchy walnuts and drizzled it all with balsamic.

Tags:Veggie
Allergens:Milk/LaitTree Nut/NoixSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

125 g

Brie Cheese

(ContainsMilk/Lait)

2 unit

Gala Apple

113 g

Arugula and Spinach Mix

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

7 g

Thyme

113 g

Red Onion

113 g

Mushrooms

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat54 g
Saturated Fat14 g
Carbohydrate67 g
Sugar29 g
Dietary Fiber9 g
Protein22 g
Cholesterol50 mg
Sodium810 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Strip 1 tbsp thyme (dbl for 4 ppl) from stems, then finely chop. Quarter mushrooms. Halve, peel, then cut onion into 1/4-inch slices. Cut ciabatta into 1/2-inch cubes. Slice brie into 1/2-inch slices. Cut apples in half, parallel to the cutting board. NOTE: You will 4 halves for 2 ppl and 8 halves for 4 ppl.) Using a spoon, scoop out any bits of core and discard.

2

Arrange apples on one side of a foil-lined baking sheet, cut-side up. Sprinkle 1 tsp sugar (dbl for 4 ppl) over apples. Add mushrooms, half the thyme and 1/2 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet. Season with salt and pepper, then toss to coat. Bake in the top of the oven until apples and mushrooms soften, 6-8 min.

3

While apples and mushrooms bake, add ciabatta, remaining thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Bake in the bottom of the oven until ciabatta is golden-brown, 4-5 min. (TIP: Keep an eye on croutons so they don't burn!)

4

While croutons bake, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add half the balsamic glaze and season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min.

5

Remove apples and mushrooms from the oven, then switch the oven to high broil. Transfer mushrooms to a small bowl, leaving apples on the baking sheet. Top apples with caramelized onions, then lay brie over onions. Return apples to the middle of the oven. Broil until brie is bubbling, 2-3 min.

6

Whisk together 2 tbsp oil (dbl for 4 ppl) and remaining balsamic glaze in a large bowl. Add arugula and spinach mix, mushrooms and croutons. Toss to combine. Divide stuffed apples and salad between plates. Sprinkle walnuts over top.