Brie and Cranberry Stuffed Mushrooms
Brie and Cranberry Stuffed Mushrooms

Ingredients

Method

  • 12 small Portobello mushrooms
  • 2 tbsp olive oil
  • ¼ tsp salt and black pepper
  • 60ml cranberry sauce
  • ½ round of Brie
  • 12 pieces of walnut
  • 5 sprigs of thyme
  • 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
This recipe pairs perfectly with the Frazer Woods 'La Cache' Traditional Method Sparkling 2013 from Margaret River, Australia.

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