Rosemary and Hazelnut Stuffed Mushrooms

Courtesy of the Mushroom Council and Kath Eats Real Food

 

These buttery stuffed mushrooms get their flavor from the marriage of creamy brie and toasty hazelnuts. Rosemary and cranberries add festive layers.

Yield: 4 servings (12 stuffed mushrooms)

Serving Size: 3 stuffed mushrooms

Ingredients

12 crimini 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.

Nutrition Fact

Calories: 310; Total Fat: 25g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 340mg; Protein: 10g; Carbohydrate: 14g; Dietary Fiber: 2g

 

Tags: , , , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>


Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>