Cranberry Pistachio Stuffed Mushrooms
Creamy, savoury and slightly sweet, these stuffed mushrooms make an effortless appetizer for holidays or casual nights. The filling comes together quickly, and the mushrooms bake to a soft, golden finish. Serves 6-8 as an appetizer.
Ingredients
- 25 medium cremini mushrooms
- 1 8 oz block cream cheese, softened
- 1/4 cup smoked mozzarella or gouda, grated
- 2 tsp shallot, minced
- 1/2 tsp fresh thyme minced, plus whole sprigs for garnish
- 2 tbsp dried cranberries, chopped
- 2 tbsp pistachios, shelled and chopped fine
- salt and pepper
- 3 1/2 oz brie, rind removed and cut into small cubes
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment.
- Clean mushrooms, remove stems and, with a small spoon, carefully carve out a little space for the filling. Lay on parchment-lined baking sheet.
- In a bowl, mix cream cheese, smoked cheese, shallot, diced thyme, cranberries, pistachios and a pinch of salt and pepper.
- Carefully place a piece of brie in each mushroom at the bottom and stuff the mushrooms with as much cheese mixture as will fit. Mound slightly. Leftover mixture can be slathered onto a bagel or toasted baguette.
- Bake for 15-20 minutes, or until mushrooms are tender and filling is lightly golden on top. Remove to a platter.
- Garnish with small thyme sprigs and serve while hot.
Notes
Tips:
Replace shallot with diced white or yellow onion.
Use pecans instead of pistachios.
Freeze mushroom stems for up to 2 months to use in stock, soups, sauces, pilafs or scrambled eggs.
Enjoy with a glass of Pinot Noir or lightly oaked Chardonnay.
Replace shallot with diced white or yellow onion.
Use pecans instead of pistachios.
Freeze mushroom stems for up to 2 months to use in stock, soups, sauces, pilafs or scrambled eggs.
Enjoy with a glass of Pinot Noir or lightly oaked Chardonnay.