Rosemary and Hazelnut Stuffed Mushrooms
Courtesy of the Mushroom Council and Kath Eats Real Food
ROSEMARY AND BRIE STUFFED MUSHROOMS
Yield: 4 servings (12 stuffed mushrooms)
Serving Size: 3 stuffed mushrooms
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
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.
Calories: 310; Total Fat: 25g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 340mg; Protein: 10g; Carbohydrate: 14g; Dietary Fiber: 2g