Portabella and Brie Appetizers |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Originally from Pillsbury, I adapted this recipe to something a bit different than the original. Made them for a party recently, and they disappeared faster than you can say 'Yummy'! Ingredients:
6 ounces fresh mushrooms (portobello, crimini) |
1 tablespoon butter |
2 tablespoons white wine |
2 garlic cloves, minced |
3/4 teaspoon dried thyme |
1/4 teaspoon dried parsley |
1 dash cayenne pepper |
1/4 cup sliced green onion |
1 teaspoon dijon mustard |
1 (8 ounce) can refrigerated crescent dinner rolls |
6 ounces brie cheese |
Directions:
1. Preheat oven to 375°F Spray 24 mini muffin cups with cooking spray.
2. Clean mushrooms if needed and chop finely.
3. In a small skillet, combine chopped mushrooms, butter, wine, garlic, thyme, parsley and cayenne. Cook over medium heat for 5-6 minutes or until mushrooms are tender. Stir in green onions and mustard.
4. Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24).
5. Press 1 square of dough into each muffin cup, letting the corners stick up above the edges.
6. Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup.
7. Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces.
8. Remove cups from oven and place 1 piece of brie over each cup.
9. Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened.
10. Cool slightly before serving.
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