John Myers
Ingredients for 5 servings:
- 20 mushrooms 4 – 5 cm diameter
- 50 g diced ham or bacon
- 80 g cranberry jelly
- 100 g Brie(s) (pie brie)
- 1 tbsp, heaped parsley, flat-leaf, finely chopped
- 1 tsp, levelled pepper, from the mill
- 1 tbsp sunflower oil
- 1 tbsp, leveled cherry brandy
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Nice finger food or as a side dish to salad
Clean the mushrooms and twist out the stems. You won’t need the stems. Cut a thin slice off the cap so the mushrooms stand upright. Fry the ham cubes until crispy and divide them between 10 mushrooms while they’re still hot. Mix the cranberry jelly with the kirsch until smooth and divide them between the other 10 mushrooms. Cut the Brie into small slices and fill the mushrooms with them. The cheese shouldn’t overlap so it doesn’t leak out. Brush a baking dish with oil, place the stuffed mushrooms in it, and bake in a preheated oven at 180°C for 20 minutes. Allow to cool slightly. Sprinkle the cranberry-stuffed mushrooms with pepper, and the ham-stuffed mushrooms with chopped parsley. Wonderful as finger food, or as a starter with a mixed salad.
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