Elegant and Easy Appetizer: Brie and Hazelnut Stuffed Mushrooms

December 12, 2013

Who can say no to triple cream brie? We can't! Especially when it's stuffed into roasted mushroom caps along with hazelnuts and cranberries. These gourmet bites are the perfect appetizer for the holiday season. They take only minutes to make and they'll add an elegant touch to your holiday table.

Brie and Hazelnut Stuffed Mushrooms
Submitted to Foodista by Robin Duke

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
2 tbsp hazelnut oil
1 spring fresh rosemary, chopped
1/4 tsp kosher salt

Preheat oven to 350*.

Remove stem from mushrooms by cutting around and twisting off.

Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.

Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.

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).

Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.

Top with 1-2 half-inch, thin slices of brie.Top with cranberries.

Mix rosemary and salt evenly and sprinkle over mushrooms.

Return to oven for additional 5 minutes baking, depending on mushroom size.

You may wish to rest on paper towel for a moment to absorb moisture. Serve hot.