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

Instructions

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. 
8. Top with cranberries. 
9. Mix rosemary and salt evenly and sprinkle over mushrooms. 
10. Return to oven for additional 5 minutes baking, depending on mushroom size. 
11. You may wish to rest on paper towel for a moment to absorb moisture. Serve hot.

Notes