Stuffed Mushrooms with Cranberry Spice

Step 1

Preheat oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack inside.

Step 2

Remove the stems from the mushrooms, reserving the stems for later use. In a medium bowl, toss the stemmed mushroom caps with 3 tablespoons of olive oil and brandy, then season with salt and pepper to taste. Place the mushroom caps, stemmed side up, on wire rack set inside prepared baking sheet. Bake for 15–20 minutes, depending on the size of the mushrooms. Remove the mushrooms from the oven and, when cool enough to handle, flip them upside down on the wire rack to drain any excess liquid. Wipe away any liquid from the foil and reserve the prepared baking sheet. Reduce the oven temperature to 400°F.

Step 3

Finely chop the reserved mushroom stems. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the chopped mushroom stems and shallots, and sauté until softened, about 3–5 minutes. Set aside to cool.

Step 4

In a medium bowl, combine parmesan, fontinella or provolone, cream cheese, whisked egg, and the cooled mushroom and shallot mixture. Fold in panko, granola, chives, and lemon zest.

Step 5

Working with one mushroom at a time, fill the cavity with a small amount of the prepared filling to create a flat surface. Using a small spring-loaded portion scoop, scoop and mound more filling on top of the flat surface. Place the filled mushroom on the wire rack in the reserved baking sheet. Repeat with the remaining mushrooms.

Step 6

Bake the stuffed mushrooms in the preheated 400°F oven until the filling is browned and crusty, about 16–18 minutes. Let cool slightly before transferring to a serving platter. Garnish with additional chives and serve.