These Brie and cranberry stuffed mushrooms are an ideal vegetarian and gluten-free option to your Christmas soirée. Easy to make and easy to eat!
Course Appetizer
Cuisine French
Essential Ingredient Mushrooms
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 12people
Calories 103kcal
Author Aimee
Ingredients
12mini Portobello mushrooms
2Tablespoonsextra virgin olive oil
1/4teaspoonsea salt
1/4teaspoonblack pepper
1/4cuphomemade cranberry sauce
1/2rounddouble cream Brie
12walnut pieces
4-5sprigs of fresh thyme
Instructions
Preheat oven to 400F. Line a baking sheet with parchment paper or foil.
Wipe mushroom caps with a damp cloth and remove the stem. This is a good job for little kitchen helpers.
Brush mushroom caps inside and out with olive oil. Place on the prepared baking sheet, stem side up, and sprinkle with salt and pepper.
Spoon a dollop of cranberry sauce into each cap. Slice Brie into bite-size pieces and tuck one into each mushroom. Top with a walnut piece and slide the pan into the oven.
Bake mushroom caps for 15-17 minutes or until the cheese is bubbly. Cool for at least 10 minutes before serving. Top with a few fresh thyme leaves and serve warm.