Brie and Hazelnut Stuffed Mushrooms
By: Robin Duke
Published: Wednesday, October 23, 2013 - 11:02am

Ingredients




12 crimini mushrooms, washed and dried
24 whole hazelnuts plus 1 tbsp crushed hazelnuts
2-3 oz triple cream brie cheese
1/4 cup dried cranberries or mixed dried berries
2tbsp hazelnut oil
1 spring fresh rosemary, chopped
1/4 tsp kosher salt

Preparation

1 Preheat oven to 350*. 2 Remove stem from mushrooms by cutting around and twisting off. 3 Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat. 4 Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes. 5 Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet). 6 Add 1-2 whole hazelnuts to the bowl, depending on mushroom size. 7 Top with 1-2 half-inch, thin slices of brie.Top with cranberries. 8 Mix rosemary and salt evenly and sprinkle over mushrooms. 9 Return to oven for additional 5 minutes baking, depending on mushroom size. 10 You may wish to rest on paper towel for a moment to absorb moisture. Serve hot.