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Portobello and brie cups Recipe

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This recipe for Portobello and brie cups, by , is from The Carlson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pamela Carlson


6 oz portobella mushrooms finely chopped
3 T butter
2 garlic cloves minced
1/4 c sliced onions green
1 tsp Dijon mustard
1 can refrig. crescent rolls
4 oz Brie cheese

Heat oven 375
spray 24 mini cupcake pan with non stick
in small skillet combine mushrooms butter and garlic cook over med heat about 5 mins.
Stir in onions and mustard, set aside
un roll dough into rectangels, cut each rectangle into 6 equal squares and press into muffin tin. Letting corners stand up above top of cups. Spoon about 1 T of mixture into each cup.
Bake at 375 for 10-12 mins Meanwhile, cut brie into 24 pieces. As soon as remove mushroom cups from oven place slice of brie on top Return to oven for 2 more minutes or until cheese is softned.




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