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Brie and Hazelnut Stuffed Mushrooms

Brie and Hazelnut Stuffed Mushrooms

Brie and Hazelnut Stuffed Mushrooms


  • 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


  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.


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