Brie and Cranberry Stuffed Mushrooms

Preheat the oven to 200C and line a baking sheet with paper. Remove the stem of the mushrooms, then brush the mushrooms inside and out with olive oil. Place on the baking sheet stem-side up, sprinkle with salt and pepper, and place a dollop of cranberry sauce into each cap.
Slice the brie and tuck each slice into each mushroom, then top with a piece of walnut and pop in the oven. Bake for 15 minutes or until the cheese is bubbly, then serve as a canape or with salad as a main course.

20 mins

serving 12 as a canapé

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