Best Portabella And Brie Appetizer Pizza Recipes

Portabella and Brie Appetizers image

Provided by flower7

Categories Cheese

Time 40m

Yield 24 appetizers

Number Of Ingredients 11

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

Steps:

Preheat oven to 375°F Spray 24 mini muffin cups with cooking spray.
Clean mushrooms if needed and chop finely.
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.
Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24).
Press 1 square of dough into each muffin cup, letting the corners stick up above the edges.
Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup.
Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces.
Remove cups from oven and place 1 piece of brie over each cup.
Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened.
Cool slightly before serving.

Nutrition Facts : Calories 60.6, Fat 3.1, SaturatedFat 1.7, Cholesterol 13.1, Sodium 102.5, Carbohydrate 5.4, Fiber 0.5, Sugar 0.6, Protein 2.7

Portabella and Brie Appetizer Pizza image

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 16

Number Of Ingredients 8

1 package (6 ounces) fresh portabella mushrooms
1 tablespoon olive or vegetable oil
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red bell pepper
2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1 package (10 ounces) ready-to-serve thin cheese pizza crust (12 inches in diameter)
1/2 cup sliced Brie cheese

Steps:

Heat oven to 425°. Remove stems from mushrooms; thinly slice mushrooms.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook bell peppers in oil 2 minutes, stirring occasionally. Stir in mushrooms, marjoram and salt. Cook 1 to 2 minutes, stirring constantly, until mushrooms are just tender.
Place pizza crust on ungreased cookie sheet. Spread mushroom mixture over crust. Top with cheese.
Bake 8 to 10 minutes or until hot and cheese is melted. Cut into thin wedges to serve.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 3 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

PORTABELLA & BRIE APPETIZERS Recipe image

Provided by á-4664

Number Of Ingredients 11

• 6 ounces fresh mushrooms (Portobello, crimini)
• 1 tbsp butter
• 2 tbsp Naughty & Nice 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 tsp Dijon mustard
• 1 (8-oz) can refrigerated crescent dinner rolls
• 6 ounces brie cheese

Steps:

1. Preheat oven to 375 degrees and 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. Cool slightly before serving.