Best Portabella Brie Appetizers Recipes

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.

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.