Baked Brie with Chestnut mushrooms, Walnuts, and Cranberries

Earthy, nutty, gooey, sweet and savory… it hits all the right notes for these cold weather days.   This baked brie is stunningly festive and comes together in about 30 minutes with very little effort.   Serve on a simple wooden board or cheese slate along with a sliced baguette or your favorite crackers for a deliciously decadent appetizer that is sure to wow a crowd.  This recipe by Spore to Fork is featured in North Spore’s Best Chestnut mushroom recipe collection!   

Ingredients

1/4 cup chopped walnuts
1 Tablespoon salted butter
1 Tablespoon garlic, chopped
4 oz chestnut mushrooms, sliced in half if large
1 sprig rosemary
2 sprigs thyme
1 Tablespoon honey
1 Tablespoon dried cranberries
Salt and cracked black pepper to taste
1 8-10oz Brie or Camembert Cheese

Directions

Pre-heat oven to 350°.  

Line a small baking sheet with parchment.  Unwrap the cheese and place in the center.  

Heat medium skillet over low/med heat. Add walnuts and toast until fragrant, stirring often.

Raise heat to medium and add butter. Once the butter is melted and the  bubbles subside, add garlic and mushrooms.  Sauté until golden brown.
Add rosemary and thyme (making sure to wilt herbs),  honey, cranberries, salt,  and pepper. Stir gently to combine, making sure everything is well coated, and cook for one minute so blend flavors.  Remove thyme and rosemary stems from pan and spoon the mushroom mixture carefully onto the top of the cheese.