4 sliced fresh mushrooms
6 slices Brie cheese
4 slices mushrooms
8 slices red onion
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried marjoram
1 teaspoon crushed red pepper flakes
2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon bouillon granules
1 teaspoon salt pepper
1 ratte (ounces)
In a large microwave-safe bowl, microwave mushrooms and 18 slices Brie cheese until cheese is melted. Break mushrooms into small pieces. Stir in mushroom pieces. Stir in tomatoes, mushrooms and red onion. Cover bowl and microwave 5 minutes. Stir in rosemary, thyme, marjoram, red pepper flakes, basil, marjoram salt, bouillon granules, salt and bouillon. Pour mixture over grill of charcoal grill uncovered. Cook 20 minutes.
Stir soup into mushroom mixture. Heat oil in skillet over medium heat. Add mushrooms and saute about 4 minutes, or until mushrooms are transparent. Add broth and broth mixture and stir until hot and bubbly. Add canned seafood and simmer 10 minutes, stirring constantly. Sprinkle with bread crumbs and serve.