Simple Brie & Cranberry Stuffed Mushroom Bites

• Vegetarian
• Gluten free

• Produce

  • 12 Portobello mushrooms, mini
  • 4 sprigs Thyme, fresh

• Condiments

  • 1/4 cup Cranberry sauce, Homemade

• Baking & Spices

  • 1/4 tsp Sea salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 12 Walnut pieces

• Dairy

  • 1/2 Of double cream brie, round

Found on simplebites.net

Description

Ingredients

• 12 mini Portobello mushrooms
• 2 Tablespoons extra virgin olive oil
• ¼ teaspoon each sea salt and black pepper
• ¼ cup homemade cranberry sauce
• ½ round of double cream Brie
• 12 walnut pieces
• 4-5 sprigs of fresh thyme

Directions

• 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.