Rosemary and Hazelnut Stuffed Mushrooms

Courtesy of the Mushroom Council and Kath Eats Real Food

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Yield: 4 servings

Ingredients

12 cremini mushrooms, washed and dried

24 whole hazelnuts plus 1 tbsp crushed hazelnuts

2-3 ounces triple cream brie cheese

¼ cup dried cranberries or mixed dried berries

2 tbsp hazelnut oil

1 sprig fresh rosemary, chopped

¼ tsp kosher salt

Directions

Preheat oven to 350F. 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.

Tags: Appetizer, Blogger Recipe, entertaining, holiday, Mushroom Masters, Vegetarian