🍄 Honey-Brie Stuffed Portobello Mushrooms

Serves: 4
Prep: 15 min
Roast: 20–25 min

Ingredients

Mushrooms

• 4 large portobello mushrooms
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 tsp fresh rosemary, chopped
• ½ tsp fresh thyme
• ½ tsp black pepper
• ¼ tsp salt

Topping

• 200 g Brie or Camembert, cut into chunks
• ½ cup walnuts, roughly chopped
• ⅓ cup dried cranberries
• 1–2 tbsp fresh rosemary
• 1 tbsp butter

Honey glaze

• 3 tbsp good honey
• 1 tbsp balsamic vinegar
• 1 tbsp butter
• ½ tsp Dijon mustard
• Pinch of salt
• Freshly ground black pepper

Method

1. Heat oven to 200°C / 400°F.
2. Prepare the mushrooms.
   Remove the stems and gently scrape out the dark gills if desired. Mix olive oil, garlic, rosemary, thyme, salt and pepper. Brush generously over the mushrooms.
3. Pre-roast.
   Place mushrooms gill-side up on a parchment-lined baking tray. Roast for 10 minutes. Pour off any liquid that accumulates.
4. Make the nut topping.
   Melt the butter in a skillet over medium heat. Add walnuts and toast for 2–3 minutes. Add the cranberries and a little rosemary. Remove from heat.
5. Stuff.
   Fill each mushroom with Brie/Camembert. Pile the walnut-cranberry mixture generously over the cheese.
6. Roast again.
   Return to the oven for 8–12 minutes, until the cheese is extremely soft and bubbling and the mushroom edges are caramelized.
7. Make the glaze.
   Warm honey, balsamic, butter and Dijon in a small pan for about 1–2 minutes, just until glossy and slightly thickened.
8. Finish like the photo.
   Drizzle the hot honey glaze heavily over the mushrooms. Scatter with fresh rosemary, extra walnuts and cranberries. Add a final tiny pinch of flaky sea salt and black pepper.

🔥 The secret to making it taste really good

Use Camembert rather than ordinary Brie, toast the walnuts until deeply fragrant, and don’t be shy with the honey. The combination you want is:

earthy mushroom + molten salty cheese + crunchy walnut + tart cranberry + aromatic rosemary + sweet/tangy honey glaze.