Brie and Cranberry Stuffed Mushroom Bites

Recipe Courtesy of Shaina from Food for My Family

 

Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside your holiday turkey, and they will serve as a reminder of what’s to come.

Serves: 12-18

Ingredients:

2 tablespoons salted butter
12-18 baby portabella mushrooms, washed and stems removed
1 clove garlic
3 shallots, thinly sliced
2 tablespoons cranberry sauce
2-3 ounces brie, rind removed
1 tablespoon minced rosemary

Directions:

  1. Preheat oven to 350º F. Melt the butter in a sauté pan. Add the mushroom caps to the butter and cook for 1 minute on each side, over medium heat. Remove the mushrooms from the pan and place in a pie plate or small baking dish, stem side up.
  2. Add the shallots to the pan. Cook until they start to caramelize, about 5-7 minutes. Add in the garlic and cook for one minute more. Spoon the garlic and shallots into the mushroom caps. Add a half teaspoon to each of the caps as well. Cut the brie into small cubes. Place one cube in each mushroom cap. Sprinkle rosemary over the top.
  3. Bake for 5-10 minutes, until brie is bubbly and the mushrooms are cooked through. Remove from oven, serve warm.

 

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