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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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The filling for these tasty appetizers can be made up to 12 hours in advance. The dough and filling can be put together up to an hour in advance. Button mushrooms may be substituted for the Portabello. This is from one of those small Pillsbury books that I've been using for years Ingredients:
1 6 ounce pkg portobello mushrooms |
2 tbl butter |
2 garlic cloves, minced |
1/4 cup sliced greeen onion |
1 tsp of dijon mustard |
1 8 ounce can pillsbury refrigerated dinner rolls |
3 ounces of brie |
Directions:
1. Heat oven to 375
2. Spray 24 miniature muffin cups
3. Clean mushrooms and finely chop
4. In a small skillet combine mushrooms, butter and garlic
5. Cook and stir 5-6 minutes until butter is absorbed and mushrooms are tender
6. Stir in omions and mustard
7. Unroll dough into 4 rectangles, firmly press edges to seal
8. Cut each rectangle in half, make two cross cuts forming 6 squares of
9. dough from each rectangle
10. Press one square into each muffin cup, letting corners stand above each cup
11. Spoon about a Tablespoon of mushroom mixture into each cup
12. Bake at 375 for 10 to 12 minutes
13. Meanwhile, cut Brie into 24 pieces
14. Remove cups from oven, place 1 piece of Brie on each cup and return to oven for 2 to 4 minutes until cups are golden and cheese is softenend
15. Cool 5 minutes, remove from muffin cups
16. Cool slightly before serving
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