Brie and Hazelnut Stuffed Mushrooms
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.
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Added:
Wednesday, October 23, 2013 - 11:02am
