STUFFED ROSEMARY BRIE

By jarren

Ingredients

• 2 ounces dried shiitake mushrooms, re-hydrated, stemmed, and chopped
• 1/2 to 1 bunch green onions (scallions), white and green parts, chopped
• Freshly ground black pepper to taste
• 2 to 4 tablespoons minced fresh rosemary
• 1 1/2 cups almonds, toasted and chopped
• 2 pounds brie (wheel or wedge)

Details

Servings 10

Preparation

Step 1

Preheat the oven to 350°F. Combine all the ingredients, except the brie, in a food processor fitted with the metal blade and process, or combine in a bowl.

Slice the brie in half crosswise to form 2 circles or 2 wedges. Place the bottom half on an ovenproof platter or in an ovenproof pan attractive enough to serve in.

Top that piece with half of the shiitake mixture. Place the other piece of brie on top and top with the remaining mixture.

Bake until hot and the cheese just starts to melt, about 15 minutes.

Note: Can prepare through step 3 up to 3 days in advance and refrigerate, or freeze for up to 3 months.