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. 1. Preheat oven to 350*.
2. 2. Remove stem from mushrooms by cutting around and twisting off.
3. 3. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.
4. 4. Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.
5. 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. 6. Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.
7. 7. Top with 1-2 half-inch, thin slices of brie.
8. 8. Top with cranberries.
9. 9. Mix rosemary and salt evenly and sprinkle over mushrooms.
10. 10. Return to oven for additional 5 minutes baking, depending on mushroom size.
11. 11. You may wish to rest on paper towel for a moment to absorb moisture.

crimini mushrooms, hazelnuts, cream brie cheese, cranberries, hazelnut oil, rosemary, kosher salt

Taken from www.epicurious.com/recipes/member/views/brie-and-hazelnut-stuffed-mushrooms-52530701 (may not work)