Portabello and Brie Cup Appetizer Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 6 oz. pkg. fresh portobella mushrooms
2 T. Margarine or butter
2 garlic cloves, minced (optional)
1/4 c. sliced green onions
1 tsp. Dijon mustard
1 8 oz. can Pillsbury Refrigerated Crescent Dinner Rolls
3 oz. Brie Cheese
Filling: (May be made up to 12 hours in advance, covered and refrigerated.
Dough and filling can be assembled in cups up to 1 hour in advance.
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Directions: |
Directions:Clean mushrooms; finely chop. In a small skillet, combine mushrooms, margarine, and garlic (if used). Cook and stir over medium heat for 5-6 minutes or until margarine is absorbed and mushrooms are tender. Stir in onions and mustard.
Spray 24 miniature muffin cups with nonstick cooking spray. Unroll dough into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half lengthwise. Make 2 crosswise cuts to form 6 squares of dough from each rectangle. Press 1 square of dough into each muffin cup, letting corners stand above top of cups. Spoon about 1 tablespoon of mushroom mixture into each cup.
Heat oven to 375 degrees. Bake for 10 - 12 minutes or until light golden brown. Meanwhile cut Brie into 24 pieces. Remove cups from oven. Place 1 piece of Brie over mushroom mixture in each cup. Return to oven. Bake an additional 2 - 4 minutes until cups are golden brown and cheese if softened. Cool 5 minutes; remove from muffin cups. Cool slightly before serving. |
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Number Of
Servings: |
Number Of
Servings:24 |
Personal
Notes: |
Personal
Notes: This is a favorite appetizer at any time of year but especially good during holidays or special dinner parties. It gets many compliments from anyone who tries them. It was first "tested" on Aesop Brown's family at a New Years party at my house. It was a big success and we've been making it ever since.
Submitted by Joy Krey, Aesop Brown's cousin from Madison, WI.
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