Brie And Hazelnut Stuffed Mushrooms

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   1. Preheat oven to 350*.

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   2. Remove stem from mushrooms by cutting around and twisting off.

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   3. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.

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   4. Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.

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   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).

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   6. Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.

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   7. Top with 1-2 half-inch, thin slices of brie.

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   8. Top with cranberries.

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   9. Mix rosemary and salt evenly and sprinkle over mushrooms.

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    10. Return to oven for additional 5 minutes baking, depending on mushroom size.

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    11. You may wish to rest on paper towel for a moment to absorb moisture.

* Per serving · 4 servings · Values may vary.