INGREDIENTS
5 oz
brie cheese
1 cup
flat-leaf parsley leaves
3 tbsp
shallot
2 tsp
lemon zest
1/4 cup
plus 1 tablespoon olive oil
1/2 tsp
kosher salt
1 tbsp
butter
8 oz
button mushrooms
8 oz
prosciutto
12 larges
eggs
1/4 cup
heavy whipping cream
1 serving
bell pepper